Cooking

IF frozen, haw completely in fridge. Empty soup bag into a pot. Add 8 c. water (Split Orders add 4 c. water). Cover and bring to a boil over high heat. Stir in chick’n and tortilla strips. Cover, reduce heat, and simmer 15 min, stirring occasionally, until heated through, adding a little water if necessary. Ladle soup into bowls. If desired, garnish with shredded cheese or sour cream.

Ingredients

Plant-based chick’n strips, corn tortillas, diced onion, diced tomatoes, vegetable broth, mild green chiles, garlic, fresh cilantro, vegetable bouillon, chili powder, cumin, oregano, salt, pepper