Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large soup pot, heat olive oil over medium high heat.
2. 5703906 Upgrade to a paid membership 41050 to unlock all instructions 21319
3. 1282817 Upgrade to a paid membership 90670 to unlock all instructions 52821
4. 7669226 Upgrade to a paid membership 27608 to unlock all instructions 59903
5. 4924155 Upgrade to a paid membership 62886 to unlock all instructions 4262
6. 6134047 Upgrade to a paid membership 16924 to unlock all instructions 82959
7. 2603690 Upgrade to a paid membership 5690 to unlock all instructions 27848
8. 2049800 Upgrade to a paid membership 88378 to unlock all instructions 42997
9. 4158394 Upgrade to a paid membership 13053 to unlock all instructions 76937

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 3674703 Upgrade to a paid membership 88182 to unlock all instructions 3527

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large soup pot, heat olive oil over medium high heat.
2. Add onion and garlic and cook for 5-6 minutes, until onion begins to soften
3. Stir in diced chicken and allow to brown, about 4 minutes per side.
4. Add chicken broth, salsa verde, green chiles, cumin, chili powder, lime juice, corn, salt and pepper.
5. Bring to a boil.
6. Reduce heat to medium low, then allow to simmer for 20 minutes.
7. Cut cream cheese into small chunks, then stir into soup until it is completely melted.