Arizona Sunset Enchilada Soup

A Southwestern flavor profile features quick-cooking dehydrated white beans, diced peppers and sweet potato, warm chili seasonings and masa corn flour. Add chicken and salsa verde for an authentic Mexican meal.

For Vegetarian Variation - Click Here

Enchilada Soup Mix Ingredients:

Dehydrated Navy Beans, Masa (Corn Flour), Sweet Potato, Onion, Red and Green Bell Pepper, Corn and Spices. No added salt, preservatives, or MSG. 

Allergen Information: Certified Gluten-Free

You Will Also Need:

• 6 cups chicken broth
• 2 cups cooked chicken, cut up
• 1 cup salsa verde or green chili enchilada sauce (Choose mild, medium or hot!)
• 1 cup shredded Monterey Jack/cheddar cheese
• Optional: ½ cup sour cream

Here's What You Do:

1. In a 3 to 4-quart pot, bring 6 cups chicken broth to a simmer. 
2. Add contents of Arizona Sunset Enchilada Soup Mix, 1 cup salsa verde (or green chili enchilada sauce), and chicken. 
3. Cover and simmer 25 minutes.
4. Add shredded cheese and serve. Or, for a creamier version, stir in sour cream and enjoy.

(When reheating this soup, keep temperature low to avoid cheese sticking to the soup pot.)

New Nutrition Tips:

• To boost vegetables, add 1 diced bell pepper and ½ cup diced onions with soup mix.
• To give a Mediterranean twist, prepare with 12 ounces cod, shrimp, or mahi-mahi instead of chicken. Add fish or seafood in final 5 minutes of cooking time.
• To cut saturated fat, prepare without cheese, and add sliced avocado as topping when serving, and substitute nonfat or low-fat, plain Greek yogurt for sour cream. For the Inventive Variations suggestion on the package and website, prepare with extra lean ground turkey.
• To cut sodium, substitute for the salsa or enchilada sauce, 1 can no salt added, diced tomatoes plus 1/4 teaspoon cayenne pepper and/or 1 tablespoon lime juice, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Recipe Variation:

You will replace chicken with one large, peeled and diced sweet potato.

You Will Also Need:

• 6 cups vegetable broth
• 1 large sweet potato, peeled and diced
• 1 cup salsa verde or green chili enchilada sauce (Choose mild, medium or hot!)
• 1 cup shredded Monterey Jack/cheddar cheese
• Optional: ½ cup sour cream

Here's What You Do:

1. Microwave sweet potato whole for 5 minutes before cutting up
2. In a 3 to 4-quart pot, bring 6 cups vegetable broth to a simmer. 
3. Add contents of Arizona Sunset Enchilada Soup Mix, 1 cup salsa verde (or green chili enchilada sauce), and sweet potato. 
4. Cover and simmer 25 minutes.
5. Add shredded cheese and serve. Or, for a creamier version, stir in sour cream and enjoy.

(When reheating this soup, keep temperature low to avoid cheese sticking to the soup pot.)

Inventive Variation:

Mexican Turkey Chili Recipe

1. Substitute 1 pound ground turkey for the chicken.
2. Start recipe by sautéing turkey, add in the soup mix and 4 cups chicken broth.
3. Add 1 14-oz can chopped tomatoes or tomato salsa or salsa verde.
4. Bring to a simmer and cover for 25 minutes over low heat.
5. Serve with shredded cheese and sour cream on top.