Serves 6 to 8

CONTENTS
packaged beans
New Mexico Vegetable Packet

fresh ADDITIONS
1 whole chicken breast (2 boneless halves)
1 lb. Chorizo sausage (or other, such as Andouille or Hot Italian)
6 cups chicken broth
1 28-oz. can tomato pieces
1/2 tsp. freshly ground pepper

cooking DIRECTIONS
Dice chicken and crumble sausage into 1/2 inch pieces. Place in a 4 or 6-qt. pot and saute over medium heat. Add contents of vegetable packet and stir for 1 minute. Add remaining ingredients and drained prepared beans. Bring to a boil, reduce heat and simmer covered for 1-1/2 hours or more. To serve as a tortilla soup, garnish with tortilla chips.
Preparing the beans: 1) Rinse, drain and pick over beans. Place in a bowl with 8 cups water and soak for 4 hours at room temperature, or for a “quick soak“ boil for 10 minutes and let stand for 2 hours. 2) Drain beans, and place in a 4-qt. pot with 8 cups water. Bring to a boil, reduce heat and simmer covered for 2 hours or more.

VARIATION
What wonderful flavors simmer together in the Spanish dish paella, but it's a lot of work! An easy version of paella with its unique combination of chicken, sausage and seafood can be created using our New Mexico Mesa Chicken & Chorizo Fiesta Soup mix. Follow the directions with our package except lower the amount of chicken broth to 3 cups and bake the recipe in a covered casserole for two hours at 350 degrees instead of cooking stovetop. Remove from the oven, stir and arrange 12-18 large peeled and deveined shrimp on top. Return to the oven briefly to cook the shrimp about five minutes, and serve an outstanding dinner for six. Top each plae with chopped fresh parsley and offer crusty French bread on the side.

ALL NATURAL INGREDIENTS: DRIED GARBANZO BEANS, SAFFRON RICE, ONION, PARSLEY, GARLIC, PAPRIKA AND HERBS.

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.