If you like enchiladas, you'll love this soup! Requires water and frozen taquitos. Makes 6 cups of broth for taquitos. Optional: top with grated cheese and sour cream. Also good seasoning for pork chops!
Recipe Ideas
Tex-Mex Chicken Alota Soup
1 pkg. TEX MEX SOUP
6 c. water
1 (10.5 oz.) can Campbell’s Creamy Chicken Verde Soup
1 (10 oz.) can diced tomatoes
1 c. cooked chicken
12 Baked Chicken & Cheese Taquitos
grated cheese, sour cream, chopped avocado for garnish in each bowl
Bring water to a boil and add Tex Mex soup mix. Add can of Campbell’s Creamy Chicken Verde soup, diced tomatoes, and chicken. Reduce to simmer and cook for 30 minutes. Bake taquitos as directed. Cut taquitos into bite-size pieces and place in individual bowls. Pour soup over taquitos and garnish with grated cheese, sour cream, and avocado.
Ingredients
Chicken bouillon (salt, hydrolyzed soy protein, sugar, dried whey, and dried onion, natural flavorings, chicken fat, silicon dioxide, turmeric, l-cysteine hydrochloride monohydrate), onions, garlic powder, and spices
Nutrition Facts
Serving Size: 1 cup, prepared Servings Per Container: 6 Amount Per Serving: Dry Mix Calories: 8 Total Fat: <1 g Saturated Fat: 0 g Polyunsaturated Fat <1 g Monounsaturated Fat <1 g Cholesterol: <1 mg Sodium: 193 mg Potassium 18 mg Total Carbohydrate: 1 g Dietary Fiber: <1 g Sugars: <1 g Protein: <1 g
