South of the Border Tortilla Soup
Ingredients
1 South of the Border Tortilla soup mix
6 cups chicken broth
1 cup water
2 – 3 cups shredded cooked chicken breast
12 – 16 oz. salsa
Optional garnishes: 4 oz. tortilla strips or tortilla chips, crumbled
Preparation Instructions
In a 4-quart pot, bring the broth and water to a boil. Add the contents of South of the Border Tortilla Soup Mix, chicken, and salsa. Simmer, covered, for 25 minutes. Serve as is, or crumble chips into bowls and pour hot soup on top!
Mexican Turkey Chili
Ingredients
1 package Arizona Sunset Enchilada Soup Mix
4 cups vegetable broth
1 pound ground turkey
¼ cup onions, chopped
butter
1 cup salsa verde or green chili enchilada sauce
1 14-oz. can chopped tomatoes or tomato salsa
1 cup shredded Monterey Jack/Cheddar cheese
½ cup sour cream
Preparation Instructions
Sauté the turkey and onions in butter over low heat until onions are caramelized. In a 3 to 4-quart pot, bring the chicken broth and contents of the Arizona Sunset Enchilada Soup Mix. Add the sautéed turkey, salsa, and chopped tomatoes. Bring to a simmer and simmer 25 minutes. Stir in shredded cheese and sour cream. Enjoy.
Note: when reheating this soup, keep temperature low to avoid cheese sticking to the soup pot.
Ingredients
1 package Arizona Sunset Enchilada Soup Mix
6 cups vegetable broth
2 cups cooked chicken, cut up
1 cup salsa verde or green chili enchilada sauce
1 cup shredded Monterey Jack/Cheddar cheese
Optional: ½ cup sour cream
Preparation Instructions
In a 3 to 4-quart pot, bring chicken broth to a simmer. Add contents of Arizona Sunset Enchilada Soup Mix, 1 cup salsa verde (or 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.
Note: when reheating this soup, keep temperature low to avoid cheese sticking to the soup pot.
Pennsylvania Woodlands Mushroom Barley Soup
Ingredients
1 package Pennsylvania Woodlands Mushroom Barley Soup Mix
½ to 1 lb. sliced, fresh mushrooms
2 tablespoons butter or margarine
6 cups chicken or vegetable broth
Freshly ground black pepper
Optional: ½ lb. ground beef (chuck or round)
Preparation Instructions
In a 3 to 4-quart pot, gently sauté mushrooms in butter over medium heat for 5 minutes. Stir in contents of Pennsylvania Woodlands Mushroom Barley Soup Mix. Add broth, bring to a boil, reduce heat and simmer, covered, for 20 minutes. Add pepper to taste and serve.