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.
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.
Laurie's Favorite Recipe-CHICKEN ENCHILADAS
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)
Directions:
PREHEAT OVEN TO 350 DEGREES.
MIX TOGETHER 3 CUPS PREPARED SOUP, ONION, CHICKEN, GREEN
CHILIES AND 1 1/2 CUPS CHEESE.
IN A SKILLET, HEAT ABOUT 2 TBSP. OIL OVER MEDIUM HEAT. HEAT
TORTILLAS ON EACH SIDE UNTIL HOT. EVENLY FILL EACH TORTILLA, ROLL,
AND PLACE IN A GREASED 9"X13" CASSEROLE DISH. POUR REMAINING SOUP
OVER THE ENCHILADAS. SPRINKLE ON REMAINING CHEESE. BAKE FOR 25
MINUTES.
GARNISH WITH BLACK OLIVES, JALAPENOS, SALSA, SOUR CREAM AND
SHREDDED LETTUCE.
Click here for Nutrition Facts.
