Inspired by authenthic mexican spices, this soup contains beans and vegetables in a mouth watering combination.
Ingredients: PINTO BEANS, MODIFIED CORN STARCH, POTATOES, ONIONS, RED BEANS, SALT, HYDROLYZED SOY PROTEIN, NATURAL FLAVOR, SUGAR, WHEY (FROM MILK), CARROTS, CORN, TOMATOES, AUTOLYZED YEAST, BELL PEPPER, BEEF FLAVOR, MALTODEXTRIN, PALM OIL, GARLIC, CARAMEL COLOR, SPICES, SODIUM CASEINATE (FROM MILK), DISODIUM INOSINATE AND DISODIUM GUANYLATE (FLAVOR ENHANCERS), YELLOW NO. 6
CONTAINS: MILK, SOY
DIRECTIONS: BRING 8 CUPS WATER TO A ROLLING BOIL. WHISK IN SOUP MIX. REDUCE HEAT TO MEDIUM AND SIMMER UNCOVERED 10 MINUTES, STIRRING OCCASIONALLY. SALT AND PEPPER TO TASTE.
While soup is simmering, stack 6 – 8 tortillas and cut into thin strips. In a 9 – 10 inch skillet heat 1/2 inch oil until hot, but not smoking. Fry tortilla strips (in 1-2 batches) until golden brown. Transfer fried tortilla strips to paper towels to drain. Garnish soup with fried tortilla.
For quick and easy preparation use bagged tortilla chips.
FOR VARIETY: ADD 8 OZ. OF COOKED CHICKEN AND 1 CUP OF FRESH OR CANNED TOMATOES. AFTER COOKING ADD 1 DICED, RIPE AVOCADO AND MONTERY JACK CHEESE. GARNISH WITH FRESH LIME SLICES AND CILANTRO.
YEILD: ABOUT 4 ONE-CUP SERVINGS