Arizona Sunset Enchilada Soup. From stovetop to table in just 30 minutes and a meal for 4 to 6. Very Low Sodium & Gluten Free!
Soup freezes well if made ahead.
Serving Size: 1/4 Cup (20g) Dry Mix
Prepared Serving Size: About 3 tbsp
Serving Per Container: About 8
Amount per Serving as packaged
Calories from Fat: 5
Total Fat: 0.5g
Saturated Fat: 0g
Trans Fat: 0g
Dietary Fiber: 3g
Vitamin A: 45%
Vitamin C: 80%
Net Wt 5.75oz
Ingredients:Dehydrated Navy Beans, Sweet Potato, Onion, Red and Green Bell Peppers, corn, Masa (Corn flour), Chile Powder, Epazote (Mexican Herb).
What You Need:
6 Cups Chicken Broth
2 Cups Cooked Chicken, cut up
1 Cup Salsa Verde or Green Chile Enchilada Sauce (Choose mild, medium, or hot!)
1 Cup Shredded Monterey Jack/Cheddar Cheese
Optional: 1/2 Cup Sour Cream
Here's what you do:
Bring 6 cups chicken broth to a simmer. Add contents of soup mix, 1 cup salsa verde (or green chile enchilada sauce), and chicken. Cover and simmer 25 minutes. Add shredded cheese and serve. Or, for a creamier version stir in sour cream, and enjoy. (When re-heating this soup, keep temperature low and avoid cheese sticking to the soup pot).