Servings: 6

1 cup salsa 1 cup salsa
1 teaspoon cumin 1 teaspoon cumin
1 teaspoon chili powder 1 teaspoon chili powder
1/4 teaspoon salt ¼ teaspoon salt
15oz can chickpeas, drained and rinsed 15oz can chickpeas, drained and rinsed
1 cup frozen corn 1 cup frozen corn
1 small yellow onion, chopped (one cup) 1 small yellow onion, chopped (one cup)
3 cloves garlic, minced 3 cloves garlic, minced
4 cups chicken stock (not needed until day of cooking) 4 cups chicken stock (not needed until day of cooking)
1 tablespoon lime juice (not needed until day of cooking) 1 tablespoon lime juice (not needed until day of cooking)

To Freeze and Cook Later
1. Label your freezer bag.
2. Add all ingredients except chicken stock and lime juice to your freezer bag.
3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning.
2. Add contents of freezer bag to crockpot with chicken stock.
3. Cook on “low” setting for 6 to 8 hours.
4. Add lime juice and stir.
Serve with tortilla chips, avocado, and shredded cheese.
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