4 easy fall freezer soup meals 🍲✨🍂 Cream Cheese Chicken Chili Ingredients 1½ lbs boneless skinless chicken breasts 1 (15 oz) can black beans, drained + rinsed 1 (15 oz) can great northern or cannellini beans, drained + rinsed 1 (15 oz) can corn, drained 1 (10 oz) can diced tomatoes with green chiles 1 small onion, diced 2 cloves garlic, minced 1 tsp chili powder 1 tsp cumin 1 tsp smoked paprika ½ tsp oregano ½ tsp salt ¼ tsp black pepper Add when cooking 3 cups chicken broth 8 oz cream cheese, cubed 1 cup shredded cheddar, optional Cook: Add thawed contents + broth to crockpot. Cook LOW 6–7 hrs or HIGH 3–4 hrs, until chicken reaches 165°F. Shred chicken + return to crockpot. Add cream cheese; cook 20–30 min until melted. Stir in cheddar if desired. ⸻ Italian Sausage Tortellini Soup Ingredients 1 lb Italian sausage, cooked + drained 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can diced tomatoes 1 small onion, diced 3 cloves garlic, minced 1 tsp Italian seasoning ½ tsp dried basil ½ tsp salt ¼ tsp black pepper 1 (18–20 oz) pkg frozen cheese tortellini 2–3 cups baby spinach Add when cooking 4 cups chicken broth ½ cup heavy cream, optional Cook: Add thawed contents + broth to a large pot. Bring to a gentle boil, reduce heat + simmer 10–15 min, until tortellini is tender and soup is heated through. Stir in cream at the end if desired. ⸻ Vegetable Beef Soup Ingredients 1 lb ground beef, cooked + drained 2 cups Yukon gold potatoes, peeled + diced 2 carrots, sliced 2 celery stalks, diced 1 cup frozen green beans 1 small onion, diced 1 (14.5 oz) can diced tomatoes 2 cloves garlic, minced 1 tsp Italian seasoning ½ tsp dried thyme ½ tsp salt ¼ tsp black pepper Add when cooking 4 cups beef broth 1 tbsp Worcestershire sauce Cook: Add thawed contents + broth + Worcestershire to a large pot. Bring to a boil, reduce heat, cover + simmer 25–35 min, until potatoes + vegetables are tender. ⸻ Chicken Noodle Soup Ingredients 1½ lbs boneless skinless chicken breasts 3 carrots, sliced 3 celery stalks, diced 1 small onion, diced 1 cup frozen peas 1 cup frozen corn 3 cloves garlic, minced 1 tsp dried parsley ½ tsp dried thyme ½ tsp dried rosemary 1 tsp salt ½ tsp black pepper Add when cooking 6 cups chicken broth 2 cups wide egg noodles 1 tbsp butter, optional Fresh parsley, optional Cook: Add thawed contents + broth to crockpot. Cook LOW 6–7 hrs or HIGH 3–4 hrs, until chicken reaches 165°F. Shred chicken + return to crockpot. Add noodles; cook on HIGH 15–25 min, until just tender. Stir in butter + top with parsley if desired. For all freezer meals: Add listed ingredients to freezer bag, remove air, seal + freeze flat. Thaw overnight in refrigerator before cooking. Cool cooked meat before adding to freezer bags. #freezermeals #mealprep #mealprepideas #crockpotrecipes #foodprep — @jessicamomlifeeのTikTok