I help organize a freezer meal prep night every week, and we've had a request to make our southwest chicken chili (more of a stew, really) with a creamy tomato base. However, we don't have the time/hands to fully make the soup and then package it to go - we usually prep the raw ingredients, bag them, and then they are cooked at home later in a crockpot. Is there any way to make a creamy chili this way? Could we make a roux and add tomato juice (a current ingredient) to make a creamy sauce that would freeze and then cook well? I've never tried using tomato juice as the liquid in a roux-based sauce.
I will have to do a test run this week and see if it works, but if anyone has advice up front to save me a failed batch of chili that would be great!