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Freezer Meals 101

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spicy

Spicy White Bean and Chicken Soup

By Sharla

This make-ahead Spicy White Bean and Chicken soup recipe uses leftover chicken. This makes it both easier and more frugal. It has a nice amount of kick to it. It’s spicy, but not overpowering.

a blue bowl filled with white beans, pieces of chicken, topped with shredded cheese and with a spoon in it sits in front of an Instant Pot, an avocado, and a small yellow bowl of shredded cheese. The text reads "Spicy White Bean and Chicken Soup -freezer meal-Instant Pot-crock pot" #freezermeals101 #chickensoup #crockpotmeals #spicywhitebeansoupI love that this recipe is so versatile in that it can be cooked in either the Instant Pot, Crock-Pot®, or on the stovetop. This allows you to use whatever cooking method best fits your plans for that day. If you’re going to be out running around until just before eating, throwing it in the slow cooker is a great option. If you’re needing it to be ready quickly, you can choose the Instant Pot.

Spicy White Bean and Chicken Soup Recipe:

Ingredients:

  • 3 cups of leftover rotisserie chicken, diced or shredded
  • 19 oz. can of white beans, rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste

For serving:

  • shredded cheese (optional)
  • avocado, diced (optional)collage of spicy white bean and chicken soup in the Instant Pot and in a bowl with cheese

Assembly instructions:

  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.

Instant Pot instructions:

  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top it with shredded cheese and diced avocado.

Slow cooker instructions:

  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock-Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:

  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavors are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

close up of a bowl with spicy bean and chicken soup being lifted with a spoon and topped with cheeseIf you prefer to use dry beans as opposed to canned, you will need to soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.

Other freezer soup recipes:

Spinach and Sausage White Bean Soupclose up of spinach and sausage white bean soup with pasta

Stuffed Pepper Soupclose up of stuffed pepper soup in a bowl

Italian Wedding Soupclose up of Italian wedding soup with Italian sausage, carrot and parsley

Print
Spicy White Bean and Chicken Soup
Course: Soup
Keyword: chicken, white bean
Servings: 6 servings
Calories: 280 kcal
Ingredients
  • 3 cups of leftover rotisserie chicken diced or shredded
  • 19 oz. can of white beans rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste
For serving:
  • shredded cheese optional
  • avocado diced (optional)
Instructions
Assembly instructions:
  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.

  2. Remove the excess air, seal, and freeze.
Instant Pot instructions:
  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top it with shredded cheese and diced avocado.

Slow cooker instructions:
  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock-Pot.

  3. Cook on high for 2-3 hours or on low for 4-5 hours.

  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:
  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.

  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavors are blended.

  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

Recipe Notes

If you prefer to use dry beans, soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients. 

Filed Under: Freezer Meal Instant Pot Recipes, Freezer Meal Recipes, Freezer to Crock Pot Tagged With: chicken, gluten free, soup, spicy, white bean

Spicy Slow Cooker Chicken Poblano

By Sharla

No one will ever guess that this slow cooker spicy chicken poblano is actually a freezer meal! The flavors are fresh. There is a nice kick to it and the spiciness can be adjusted to your tastes.

Spicy Poblano Chicken in the Slow Cooker (no one will ever guess that it's a freezer meal!) #freezermeals101 #freezercooking #crockpotrecipes #makeaheadmeals #slowcookerrecipesThis recipe is keto-friendly (low carb, no sugar) and gluten-free if served on cauliflower rice. You can adjust the spiciness of this dish by the heat of the salsa you use and the cheese you choose to top it with.

Spicy Slow Cooker Chicken Poblano:

  • 3 lbs. chicken breasts, boneless, skinless
  • 2 poblano peppers, sliced lengthwise
  • 1 clove garlic, minced
  • 14 oz. jar medium or spicy salsa
  • 1 lime
  • 1 1/2 cups shredded taco or tex mex cheese blend
  • dash of salt and pepper

For the cooking day:

  • 1/3 cup water

Assembly instructions:

  1. Slice the poblano peppers into long slices.
  2. Place the chicken breasts in a large resealable freezer bag or a reusable silicone freezer bag. Take out any excess air and seal the bag.
  3. Add the pepper slices, juice of the lime, the minced garlic, the jar of salsa, and salt and pepper.
  4. Place the shredded cheese in a medium-sized freezer bag, seal and staple it (above the seal) to the other bag. Freeze.

Slow Cooker cooking instructions:

  1. Take the poblano chicken meal out of the freezer to thaw.
  2. Dump the contents of the large bag (chicken and pepper mixture) into the crockpot.
  3. Add 1/3 cup water.
  4. Set the slow cooker to low and cook for 4-6 hours.
  5. Top with the shredded cheese and replace the lid for 10 minutes to allow the cheese to melt.
  6. Serve over rice.

What is a poblano pepper?

When it’s dried, the poblano pepper is called an ancho chile. For this recipe, you’ll be using the fresh version of poblano peppers.

Poblano peppers are on the milder side of the Scoville scale that measures the spiciness of peppers. They range from 1,000 Scoville heat units to 1,500. For contrast sake, jalapeño peppers rate between 2,500 to 10,000 Scoville heat units.

While the poblano pepper is considered quite mild, you can occasionally get one that’s quite hot. Like most peppers, there can be quite a range.

You can find more freezer to crockpot recipes in our Slow Cooker Freezer Meal Plans. You’ll not only get the recipes, but also shopping lists, prep lists, and printable labels to take the guesswork out of weeknight meals. 

Print
Spicy Slow Cooker Chicken Poblano
Course: Main Course
Keyword: spicy chicken
Servings: 6
Calories: 379 kcal
Ingredients
  • 3 lbs. chicken breasts boneless, skinless
  • 2 poblano peppers sliced lengthwise
  • 1 clove garlic minced
  • 14 oz. jar medium or spicy salsa
  • 1 lime
  • 1 1/2 cups shredded taco or tex mex cheese blend
  • dash of salt and pepper
For cooking day:
  • 1/3 cup water
  • fresh cilantro for garnish (optional)
Instructions
Assembly instructions:
  1. Slice the poblano peppers in long slices.
  2. Place the chicken breasts in a large resealable freezer bag or a reusable silicone freezer bag. Take out any excess air and seal the bag.

  3. Add the pepper slices, juice of the lime, the minced garlic, the jar of salsa, and salt and pepper.

  4. Place the shredded cheese in a medium sized freezer bag, seal and staple it (above the seal) to the other bag. Freeze.

Slow Cooker cooking instructions:
  1. Take the poblano chicken meal out of the freezer to thaw.

  2. Dump the contents of the large bag (chicken and pepper mixture) into the crock pot.

  3. Add 1/3 cup water.
  4. Set the slow cooker to low and cook for 4-6 hours.

  5. Top with the shredded cheese and replace the lid for 10 minutes to allow cheese to melt.

  6. If desired, top with chopped fresh cilantro. Serve over rice.

Find other tasty make-ahead crockpot meals:

Pesto Chicken and Vegetables

close up of chicken pesto with vegetables on a baking sheet

Beefy Rice Slow Cooker Casserole Slow Cooker Beef Curry close up of beef curry Salsa Verde Chicken Tacos close up of salsa verde chicken tacos

Filed Under: Freezer Meal Recipes, Freezer to Crock Pot Tagged With: chicken, gluten free, poblano, slow cooker, spicy

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