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. 2054367 Upgrade to a paid membership 46465 to unlock all instructions 83008
3. 838632 Upgrade to a paid membership 9123 to unlock all instructions 11840
4. 6154925 Upgrade to a paid membership 39587 to unlock all instructions 18763
5. 8145308 Upgrade to a paid membership 5167 to unlock all instructions 58787
6. 4209785 Upgrade to a paid membership 69057 to unlock all instructions 42551
7. 5958720 Upgrade to a paid membership 21135 to unlock all instructions 5488
8. 1123872 Upgrade to a paid membership 61687 to unlock all instructions 51429
9. 6005764 Upgrade to a paid membership 79093 to unlock all instructions 92657

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. 4806079 Upgrade to a paid membership 64681 to unlock all instructions 32101

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.