A popular Tex-Mex dish that celebrates San Antonio’s famous River Walk.
Net weight 12 ounces.
5 cups water
1 chicken breast half
8 oz. - V-8® juice
1—14 1/2 oz can whole peeled tomatoes, crushed
1 1/2 cups onions, chopped
1—14 oz can low sodium chicken stock
1 tsp, salt (or to taste)
Contents of spice packet (included)
1 medium bag of tortilla chips; blue, red, white or lime flavored
2 cups shredded cheddar or Monterey Jack cheese
2 ripe avocados, chopped
Lime wedges for garnish
Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover by 2”. Drain and rinse beans well. Place beans in a large 6-8 quart soup pot along with the water and the chicken breast. Cover and bring soup to a boil. Reduce heat to medium low and cook soup for 1 hour.
Add next 6 ingredients. Cover and bring soup back to a boil. Reduce heat to medium low and cook for additional 30 minutes.
Using a slotted spoon, remove chicken breast onto a cutting board to cool. Remove and discard all bones and fat. Dice meat very fine and return it to the soup.
Vegetarian Version: In place of chicken, use - 3/4 pound of firm tofu that has been frozen in water and thawed. Crumble tofu and add at step 2. Replace chicken stock with water and veggie spices or vegetable stock. Complete recipe as directed.
To serve this regional favorite, place broken tortilla chips into serving bowls. Fill with hot soup. Top soup with cheese and avocado. Garnish with lime wedges. Traditionally served with a pico da gallo salad, fresh brewed iced tea, and caramel flan for dessert.
Serves 8-10. Freezes beautifully. Enjoy!
Beans, dried corn, diced green bell peppers, spices, premium chilies, jalapeno peppers, black and white pepper, granulated lime.
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