2. Reduce heat and stir in soup mix, chicken and salsa.
3. Return to a simmer, cover and cook for 25 minutes.
4. Serve as is, or with tortilla chips on top!
To boost vegetables, add one 14 ounce can no salt added, fire-roasted tomatoes and add 1 cup fresh chopped bell peppers with soup mix.
To boost fruit, cut up 1 mango and add in final 5 minutes of cooking time.
To give a Mediterranean twist, substitute 1 pound shrimp for chicken.
To cut sodium, substitute 1 can no salt added, roasted or diced tomatoes plus 1/4 teaspoon cayenne pepper for salsa, and top with fresh chopped cilantro, diced avocado or thin slices of fresh lime rather than tortilla chips. Prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
Ingredients: 6 cups vegetable broth 1 cup water 2 whole chayote squash OR 1 large sweet potato, diced 12 – 16 oz salsa Optional Garnish: 4 oz. tortilla chips, crumbled, or tortilla strips
Directions: 1. If using sweet potato, microwave 5 minutes before cutting. 2. In a 4-qt pot bring broth and water to a boil. 3. Add contents of South of the Border Tortilla Soup Mix, squash or sweet potato and salsa. 4. Simmer, covered, for 25 minutes. 5. Serve as is, or crumble chips into bowls and pour hot soup on top!
Optional garnishes of chopped fresh cilantro, diced fresh avocado or thin slices of fresh lime make a festive presentation! Shrimp can be used as an addition instead of chicken for a delicious shrimp tortilla soup! Use 1 lb peeled and deveined or frozen baby shrimp. Add for last 5 minutes of cooking time.