Freezer White Chicken Chili

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Step 1

To prep: Add all ingredients other than the broth to a large Ziploc bag. Remove as much air as possible. Freeze for up to three months.

Step 2

To cook: Allow to thaw in the refrigerator for 24 hours. Dump contents of bag into the crockpot and add 3 cups of broth. Cook on low for 6-8 hours. Remove chicken breasts and shred using two forks. Add shredded chicken back into the pot and stir.* If you like a thicker chicken chili, you may wish to remove the chicken breasts at the end of the cooking time and pulse some of the soup with an immersion blender a couple of times or transfer a portion of the soup to a blender to puree and add back into the pot to make it a little more thick and creamy.

Step 3

Alternatively, you can add a bit of cornstarch to the soup mixture to thicken. You may also wish to add some additional corn after pureeing the soup to incorporate some extra texture and colour since some of the corn will get pureed when blending the soup.