South of the Border Tortilla Soup A sure-fire winner! This soup is so good it may call for a party. Add chicken, salsa and chips for this Mexican specialty.
Serves
4 - 5
ADDITIONS
6 cups chicken broth
2 cups shredded cooked chicken
8 oz. salsa
4 oz. tortilla chips crumbled (a thicker chip works best) or 4-6 fresh tortillas cut into strips and fried quickly
2 cups water
cooking DIRECTIONS
In a 3 or 4-quart pot bring broth and water to a boil, add Soup Mix and chicken. Simmer covered for 20 minutes. Add salsa and simmer covered 10 minutes more. Crumble chips into bowls, pour hot soup on top and serve.
inventive VARIATION
1) This soup is so good it may call for a party. Fill small bowls with optional garnishes of chopped fresh cilantro, diced fresh avocado or thin slices of fresh lime to make a festive presentation! If you prefer, try shrimp as an addition instead of chicken for a delicious Mexican Menu.
2) Convert the tortilla soup mix to an excellent taco filling! Brown 1 pound ground beef. Add 2 cups chicken broth and contents of soup mix. Simmer on low for 20 minutes. Add 1 cup salsa (optional) and serve.
INGREDIENTS
DEHYDRATED BLACK BEANS, CORN, RED AND GREEN PEPPERS, ONIONS, GARLIC, EPAZOTE AND CHILI SPICES.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
