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[at-l] Linda's Tortilla Soup
Linda's Tortilla Soup Mix
Yields: 3 - 4 hearty servings.
@ Home, package this in # 1 Ziploc bag:
1 c Instant or Minute Rice
1 (5 oz) can chicken (Dehydrate/Freeze-dried, too - goes into # 2 =
1 (10 oz) can diced tomatoes & green chilies (dehydrate & goes into =
Ziplock # 3)
Seasonings: Mix the following and place in # 4 Ziplock bag.
2 Tbsp. chicken bouillon granules
2 tsp. lemonade powder with sugar
1 tsp. lemon pepper
1 tsp. dried cilantro leaves
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/4 - 1/2 tsp. salt
1/4 cup dried minced onion
Ziplock # 5 bag: 2 - 2 1/2 c crushed tortilla chips
1) If dehydrated meat, rehydrate in a small amount of water for @ least =
2) Place rice in a pot. Add 5 cups water and 1 (10 oz.) can diced =
tomatoes and green chilies and seasonings from Ziplock bags # 3 & 4.
Bring to a boil. Lower heat, cover and simmer 5 minutes.
3) Add rehydrated chicken (do not drain). If too thick, may have to add =
a little more water & bring to a boil. Lower heat, cover and simmer 5-10 =
4) Add tortilla chips. Cover and let sit 3-5 minutes. Serve immediately.
P.S. Try this @ home 1st. May have to adjust seasonings for your taste!
(Note after testing recipe: Add seasonings to tomatoes & chilies, then =
dehydrate. Saves bags, time, & steps)
Variations: Try with veggie chicken or with firm Tofu, cubed. Tofu =
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