Shoshone Falls Chicken Tortilla Soup Mix

Shoshone Falls Chicken Tortilla Soup Mix brings the bold, zesty flavors of a Southwestern favorite to your kitchen with ease. Simply follow the package instructions to simmer the mix in water or broth, creating a savory, spiced base filled with classic Southwestern seasonings like cumin, chili powder, and garlic. Add cooked chicken, black beans, or corn for extra heartiness, and finish the soup with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or avocado. The mix is perfect for creating a flavorful, mildly spicy soup that can be served with tortilla chips or warm cornbread. Whether enjoyed as a quick dinner or a comforting meal on a cold day, Shoshone Falls Chicken Tortilla Soup Mix delivers a satisfying and delicious taste of the Southwest with minimal effort. 

• Makes 2 Quarts: 8 servings 
• Cook Time: 30 minutes

Ingredients

Freeze-dried corn, black beans, onion, garlic, green chiles, herbs and spices

• Allergen Info: Gluten-free ingredients. This product is produced on equipment that also handles peanuts, soy, tree nuts, eggs, and wheat.

Directions

Ingredients needed:

• Shoshone Falls Chicken Tortilla Soup Mix (with seasoning packet)
• 2 (14.5 oz.) cans chicken broth 
• 1 large boneless chicken breast or 1 1/2 cups cooked, shredded chicken
• 1 can (14.5 oz) petite diced tomatoes (use jalapeño or fire-roasted style for a kick)
• 1 cup water 

Bring chicken broth, soup mix, chicken breast (if using raw), and water to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken breast, shred, and return to soup pot (if using cooked chicken, add now). Add diced tomatoes and simmer on low heat for 10-15 minutes. Top with crumbled tortilla chips & shredded cheddar cheese to serve. Add a spoonful of salsa or some hot sauce for extra heat. Shoshone Falls Chicken Tortilla Soup makes a great topping for nachos. Simply simmer until thickened and serve over your favorite tortilla chips topped with shredded cheese, sour cream, and guacamole! 

Instapot Instructions

Add to Pot: 32 oz. Chicken Broth, Shoshone Falls Chicken Tortilla soup mix, 14.5 oz. Petite Diced Tomatoes (Or use fresh from your Garden), 1lb. Chicken breast (raw) or 1 1/2 cups pre-cooked shredded chicken. 1/2 Teaspoon Salt 1 Cup Water Close lid and set vent to “Pressure Cook”; set program to “Soup/Broth – Medium” setting. Note: Manual settings is 230 Deg. 30 Minute pressure cook. When done, remove and shred chicken & return to soup. Garnish with shredded cheddar cheese and/or tortilla chips. 

Recipe Variations

Add fat free or low fat chicken broth. Top with low fat shredded cheese.  Substitute vegetable broth for the chicken broth. Substitute cubed tofu in place of chicken. Add an extra cup of cubed chicken. Add fresh salsa 

Crock Pot Instructions

Crock Pot Instructions Cooks in about 30 minutes. No crock pot needed!

Pairing Suggestions

Cheddar Jalapeno Beer Bread

Garlic Jalapeno Party Bites

Corn Bread

Jalapeno Corn Bread

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