Cooking

IF frozen, haw completely in fridge. Empty soup bag into a pot. Add 5 c. water (Split Orders add 2 1/2 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. Season with salt and pepper if desired. Ladle soup into bowls and garnish with shredded cheese, diced avocado, or sour cream if desired. Serve with corn (included).

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