My fiancé and I are getting ready to welcome our first baby in two months! Now that we're in the final countdown, I'm focused on filling our freezer with easy, nourishing meals that just need to be warmed up postpartum.

This week, I made Taco Soup. Find the recipe below!

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Taco Soup

You Need:

• Gallon-size freezer bags
• Instant pot

Ingredients:

• 1 tbsp extra virgin olive oil (EVOO)
• 1/2 medium onion, diced
• 2 cloves of garlic, minced
• 1 pound ground chicken or turkey
• 15 oz can diced tomatoes
• 4 oz can green chilis
• 15 oz can corn, drained
• 15 oz can black beans, drained and rinsed
• 2 tbsp taco seasoning
• 2 cups chicken broth
• Salt and pepper to taste

Instructions:

1. Chop your onion. If you don't have a veggie chopper, what are you doing?
2. Set your instant pot to sauté, and add EVOO. Once oil is hot, add your diced onion and let sauté until soft.
3. Add ground chicken and garlic, cook through.
4. Stir in diced tomatoes, green chilis, corn, black beans, and chicken broth. Stir. Cook at high pressure for 7 minutes, then quick release.
5. Let cool completely (tip: remove inner pot from outer pot to help cool faster), and freeze flat into a gallon-size freezer Ziploc bag. Freeze for 3 months.
6. When you're ready to serve, let defrost completely and heat on stove or in microwave.