Everyone will shout Ole! when you serve this delectable combination of stone ground corn, New Mexico Chilies, tomatoes, pinto beans and onions in a rich, Southwest style sopa con queso. Garnish with tortilla strips, sour cream and avocado. It is also delicious drizzled over chimichangas or as a gourmet nacho dip. Try Laurie's favorite recipe, Chicken Enchiladas.

Comes in two, three serving packets, six cups of soup total. Make 3 cups or 6 cups, your choice.

Directions:
WHISK SOUP MIX INTO SIX CUPS WATER AND BRING TO A BOIL, STIRRING OFTEN. REDUCE HEAT AND SIMMER UNCOVERED 20 MINUTES, STIRRING OFTEN.

For Variety:
ADD COOKED CHICKEN, BEEF OR FRESH SPINACH.

Allergens:  CONTAINS MILK AND SOY PRODUCTS.

Ingredients:
Dehydrated pinto beans, onions, bell peppers, corn and tomatoes, cheddar and blue cheese (pasteurized milk, cheese cultures, salt and enzymes), salt, soybean oil, whey, tomato powder, corn syrup solids, onion powder, disodium inosinate and disodium guanylate, natural chicken and turkey flavor, spices, hydrolyzed soy protein, sugar, sodium caseinate (a milk derivative), lactic acid, rendered chicken fat, disodium phosphate, mono and diglycerides, maltodextrin, silicon dioxide, powdered beef fat and broth, soy lecithin, annatto color, caramel color, extractives of turmeric.

• 1-8.25 oz. PACKAGE LAURIE'S KITCHEN ENCHILADA CON QUESO SOUP MIX
• PREPARED
• 12 FLOUR TORTILLAS
• FOR THE FILLING
• 1 MEDIUM ONION, SMALL DICE
• 4 CUPS COOKED, DICED CHICKEN
• 1-4 oz. CAN DICED GREEN CHILIES
• 3 CUPS SHREDDED CHEDDAR CHEESE (RESERVE 1 1/2 CUPS)

Click here for Nutrition Facts.