Stashing Soup

Posted on December 14th, 2010 by California Olives

If you love soup as much as I do, you never get sick of eating it — but you might get tired of preparing it all the time. Well, guess what? You don’t have to. Make large batches of soups when you have a chance, then freeze portions for 1, 2 or 4, depending on your needs.

Because of their liquid to solid ratio, most soups freeze and reheat really well. Stash packages of your favorites in your freezer and pull them out when you need. Whether it’s a single serving pack for that random Tuesday when you get stuck working late or the whole batch for Saturday’s dinner party, a little soup on hand helps make life a lot more manageable.

Here’s a recipe that gets the job done. Add California Ripe Olives, corn and salsa to the classic chicken and rice combo for a zippy meal that’ll never let you down.

Mexican Chicken and Rice Soup

  • 3 1/2 cups Chicken broth
  • 1 1/2 cups Chicken breast, chopped
  • 1 1/2 cups cooked brown rice
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 cup green salsa
  • 1 (4.25 oz.) can California Black Ripe Olives, sliced
  • 1 teaspoon Ground cumin
Combine ingredients in a medium sized saucepan. Heat to a boil, then turn down to simmer for 15-20 minutes. Serves 4.