Crockpot Chicken Posole Freezer Meal

This post is part of our June Top 5. Check out the rest of the best here.

If you love Mexican food and you love soup, you will love this Mexican soup!

This soup is so much fun to "dress up" after making it- sprinkle it with some cheese, serve it with corn chips or tortillas, add a little sliced radish or lime juice for a bit of extra pizazz- you can add whatever sounds good to you!
And the best thing about this recipe is that you dump the ingredients in a freezer bag and throw it in the freezer, and then when you want to serve it for dinner, just pull the bag out of the freezer, run it under water for a minute to loosen the bag, and dump it in your crockpot! These are my favorite meals- the ones that leave the house smelling yummy, without hardly any work! Yay!

In a freezer bag combine:
1 lb. Chicken Breasts (if you have a larger family, just add more chicken)
2 cloves Garlic, minced
1 Onion, diced
2 carrots, diced
1 tsp. Oregano
1 tsp. Cumin 
1 can (14.5 oz) Mexican stewed Tomatoes
1 can (14.5 oz) Chicken Broth
1 cup Salsa Verde (you can find this in small cans, or in with the salsa-- use whatever heat you prefer- I use mild)

Freeze.
To prepare: Dump the frozen contents in your crockpot. Cook on low 6-8 hours. Approximately 1 hour before you plan to serve it, shred the chicken into smaller pieces by using 2 forks, and add 1 can (15 oz) of Hominy. Serve with whatever toppings sound good to you (see the ideas in the description above the recipe).

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