Mexican Tortilla Soup

Mexican Tortilla Soup

Cooking Instructions

Directions:1) In large pot, brown 1-2 lb hamburger or chicken and 1 chopped onion. Add taco seasoning (optional). 2) Add 10 C water and bean portion of soup mix (pinch bag below chickpeas and empty top portion of beans). 3) Boil, then simmer, covered, for 1 hr. 4) Add remaining package contents and 28oz can diced tomatoes; cook, covered, for 1-2 hr. Season with salt and pepper. Garnish with 1 tbsp sour cream, crushed tortilla chips, and grated cheese. Note: for softer beans and faster cook time soak beans 4-6 hr. Please note that some ingredients may be field harvested. For best results inspect for elements of nature before cooking.

Ingredients

Beans, peas, lentils, dried vegetable flakes (carrot, potato, leeks, peppers, celery, cabbage, sulphite), soup base (corn syrup solids, salt, sugar, unbleached wheat flour, dextrose, corn starch, canola oil, guar gum, color, flavor includes onion, soybean oil, disodium guanylate, disodium isonate, beef extract), seasoning (contains garlic, mustard, onion). ALLERGENS WARNING: MAY CONTAIN TREE NUTS, PEANUTS, WHEAT, SOY, CORN, SULPHITE, EGG, MILK, SESAME, AND ELEMENTS OF NATURE.

Mexican Tortilla Soup