Sunday, July 1, 2012

Tortilla Soup Mix

Luanne has made this soup for my family and they enjoyed it, especially Olivia.  So I hounded her until she tracked down the recipe from a person that moved out of her ward (thank you Luanne!).  They put the soups together in mixes (in baggies instead of jars).  We had a simple meal of this soup (made by Olivia) and a loaf of bread of out the breadmaker (made by Vivian)!  Easy and delicious.  

Tomorrow Olivia is going to package up a bunch of mixes so it's ready to go next time.


1 cup converted long grain rice
2 to 2 ½ cups slightly crushed tortilla chips
(substitute  ½ cup dried corn instead of chips for longer shelf life + corn flavor and add chips when served if desired)
1 5 oz. can chicken
1 (10) ounce can diced tomatoes and green chiles
          (or add  your own bottled tomatoes and add chiles)

2 T. chicken bouillon granules
2 t. lemon flavored sugar
          ( I added 1/8 tsp lemon powder to sugar)
1 t. lemon pepper
1 t. cilantro leaves, if desired
1 t. ground cumin
½ t, garlic granules
½ t. salt
¼ c. dried minced onion
1 wide-mouth quart jar, lid and square of fabric with ribbon if giving as a gift.

Place seasonings in the jar in this order. Add the rice first. Add the seasonings packet into the jar. Fill with tortilla chips. Add the lid to the jar.

To use:
In a 1 gallon pot, add the rice and 10 cups of water. Add the tomatoes and chiles, can of chicken (broken up) and the seasoning packet from the jar. Bring to a boil, simmer for 20 minutes or until the rice is cooked. Serve with tortilla chips, sour cream, and cheese as desired.

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