Chicken Enchilada/Tortilla Soup Mix

This Chicken Enchilada Soup is delicious and has a slight kick. Add some zip into your lunchtime!

Ingredients and Variations

Ingredients: Freeze dried chicken, freeze dried black beans, freeze dried corn, freeze dried red bell pepper, dried onion, cornmeal, chicken bouillon powder (Knorr), ground cumin, tomato powder, chili powder, chipotle powder, onion powder, garlic powder, Mexican oregano, cayenne, jalapeño powder, salt and pepper.

Variations: Cayenne and jalapeño powder can be omitted if desired or extra can be added to increase heat level! Extra veg of your choice can be added to bulk it up. Masa can be used in place of cornmeal.

Chicken Enchilada/Tortilla Soup Mix

Recipe by Jeni Gough

5.0 from 1 vote

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1/2 cup cornmeal or masa

• 1 tbsp powdered chicken bouillon

• 1 1/2 tbsp garlic powder

• 1 tbsp onion powder

• 1/4 cup tomato powder

• 1 1/2 tsp ground cumin

• 2 tsp chipotle powder

• 1 tbsp chili powder

• 1 tbsp Mexican oregano

• 1/4 – 1/2 tsp cayenne *optional

• 1 – 2 tsp jalapeño powder *optional

• 1/4 cup freeze dried black beans

• 1/2 cup freeze dried corn

• 1 cup freeze dried chicken

• 1/4 cup dried onions

• 1/4 cup freeze dried green chilis

Directions

• Mix all ingredients together and store in an airtight container for up to a year.
• To Use: 1/4 cup of mix into 1 1/4 cups of cold water, then bring to a boil, cover, turn heat down and simmer for 5 minutes until beans and chicken are completely hydrated (as they will take the longest).
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