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Yields9 Servings
Cook Time30 minsTotal Time30 mins
Nutrition Facts

Serving Size 2 tbsp. dry mix

Servings 9


Amount Per Serving
Calories 50
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Potassium 236mg7%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 2g
Protein 3g6%

Vitamin A 15%
Vitamin C 70%
Calcium 2%
Iron 4%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

South of the Border Tortilla Soup

You Will Also Need
 6 cups Chicken Broth
 1 cup Water
 2 or 3 cups of Shredded cooked chicken breast
 1216 oz Salsa
Optional Garnish
 4 oz tortilla chips, crumbled, or tortilla strips
Here's What You Do
  1. In a 4-qt pot bring broth and water to a boil.
  2. Reduce heat and stir in soup mix, chicken and salsa.
  3. Return to a simmer, cover and cook for 25 minutes.
  4. Serve as is, or with tortilla chips on top!
Vegan Variation

Our amazing top seller mix is delicious even without the chicken!

You Will Also Need:

  • 2 Tbsp. oil
  • 1 large sweet potato, diced
  • 6 cups vegetable broth (48 oz.)
  • 1 jar (12-16 oz.) salsa (choose mild, medium or hot)
  • 1 can (14 oz.) black beans, drained and rinsed.
  • Garnish: 4 oz. tortilla chips, crumbled, or tortilla strips
  • Optional:  1 can (14 oz.) of Hominy for authentic Mexican addition and a thicker soup

Here's What You Do:

  1. In a 4-quart pot, heat oil and sauté the sweet potato for 3 minutes.
  2. Bring broth to a boil.  Reduce heat and stir in mix.  Add salsa and broth.
  3. Simmer, covered, for 25 minutes.
  4. Add black beans for 5 minutes.  Add hominy, if desired.
  5. Serve as is, or crumble chips into bowls and pour hot soup on top!
Vegetarian Variation

You Will Also Need:

  • 6 cups vegetable broth
  • 1 cup water
  • 2 whole chayote squash OR 1 large sweet potato, diced
  • 12 – 16 oz salsa

Optional Garnish: 4 oz. tortilla chips, crumbled, or tortilla strips

Directions:

  1. If using sweet potato, microwave 5 minutes before cutting.
  2. In a 4-qt pot bring broth and water to a boil.
  3. Add contents of South of the Border Tortilla Soup Mix, squash or sweet potato and salsa.
  4. Simmer, covered, for 25 minutes.
  5. Serve as is, or crumble chips into bowls and pour hot soup on top!
Inventive Variation

Optional garnishes of chopped fresh cilantro, diced fresh avocado or thin slices of fresh lime make a festive presentation! Shrimp can be used as an addition instead of chicken for a delicious shrimp tortilla soup! Use 1 lb peeled and deveined or frozen baby shrimp. Add for last 5 minutes of cooking time.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add one 14 ounce can no salt added, fire-roasted tomatoes and add 1 cup fresh chopped bell peppers with soup mix.
  • To boost fruit, cut up 1 mango and add in final 5 minutes of cooking time.
  • To give a Mediterranean twist, substitute 1 pound shrimp for chicken.
  • To cut sodium, substitute 1 can no salt added, roasted or diced tomatoes plus 1/4 teaspoon cayenne pepper for salsa, and top with fresh chopped cilantro, diced avocado or thin slices of fresh lime rather than tortilla chips. Prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Ingredients

You Will Also Need
 6 cups Chicken Broth
 1 cup Water
 2 or 3 cups of Shredded cooked chicken breast
 1216 oz Salsa
Optional Garnish
 4 oz tortilla chips, crumbled, or tortilla strips

Directions

Here's What You Do
1
  1. In a 4-qt pot bring broth and water to a boil.
  2. Reduce heat and stir in soup mix, chicken and salsa.
  3. Return to a simmer, cover and cook for 25 minutes.
  4. Serve as is, or with tortilla chips on top!
Vegan Variation
2

Our amazing top seller mix is delicious even without the chicken!

You Will Also Need:

  • 2 Tbsp. oil
  • 1 large sweet potato, diced
  • 6 cups vegetable broth (48 oz.)
  • 1 jar (12-16 oz.) salsa (choose mild, medium or hot)
  • 1 can (14 oz.) black beans, drained and rinsed.
  • Garnish: 4 oz. tortilla chips, crumbled, or tortilla strips
  • Optional:  1 can (14 oz.) of Hominy for authentic Mexican addition and a thicker soup

Here's What You Do:

  1. In a 4-quart pot, heat oil and sauté the sweet potato for 3 minutes.
  2. Bring broth to a boil.  Reduce heat and stir in mix.  Add salsa and broth.
  3. Simmer, covered, for 25 minutes.
  4. Add black beans for 5 minutes.  Add hominy, if desired.
  5. Serve as is, or crumble chips into bowls and pour hot soup on top!
Vegetarian Variation
3

You Will Also Need:

  • 6 cups vegetable broth
  • 1 cup water
  • 2 whole chayote squash OR 1 large sweet potato, diced
  • 12 – 16 oz salsa

Optional Garnish: 4 oz. tortilla chips, crumbled, or tortilla strips

Directions:

  1. If using sweet potato, microwave 5 minutes before cutting.
  2. In a 4-qt pot bring broth and water to a boil.
  3. Add contents of South of the Border Tortilla Soup Mix, squash or sweet potato and salsa.
  4. Simmer, covered, for 25 minutes.
  5. Serve as is, or crumble chips into bowls and pour hot soup on top!
Inventive Variation
4

Optional garnishes of chopped fresh cilantro, diced fresh avocado or thin slices of fresh lime make a festive presentation! Shrimp can be used as an addition instead of chicken for a delicious shrimp tortilla soup! Use 1 lb peeled and deveined or frozen baby shrimp. Add for last 5 minutes of cooking time.

Cooking & Nutrition Tips
5

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add one 14 ounce can no salt added, fire-roasted tomatoes and add 1 cup fresh chopped bell peppers with soup mix.
  • To boost fruit, cut up 1 mango and add in final 5 minutes of cooking time.
  • To give a Mediterranean twist, substitute 1 pound shrimp for chicken.
  • To cut sodium, substitute 1 can no salt added, roasted or diced tomatoes plus 1/4 teaspoon cayenne pepper for salsa, and top with fresh chopped cilantro, diced avocado or thin slices of fresh lime rather than tortilla chips. Prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
South of the Border Tortilla Soup

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