Frontier Soups Arizona Sunset Enchilada Soup Mix

5.75 oz

$6.22 each($1.08 / oz)

Aisle 6

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Gluten free. Nothing artificial. No salt added. No added salt or artificial anything. This is not a sodium free food. Non GMO Project verified. Nongmoproject.org. Serve 8. Est. 1983. Homemade in minutes. Clearly made from ingredients you know. Family owned & operated since 1983. Nut free facility. Soup so good you'll call it dinner! andersonhousefoods.com. Instagram. Facebook. Pinterest. Linkedin. Give us your feedback!

Highlights

Nutrition Facts
8 servings per container
Serving Size
3.00 tbsp dry mix
- Amount Per Serving
  Calories
  70
- % Daily Value^*
- Total Fat
  0.5g
  1%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  10mg
  0%
- Total Carbohydrate
  15g
  5%
- Dietary Fiber
  4g
  14%
- Total Sugars
  3g
- Includes Added Sugars
  0g
  0%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  33mg
  2%
- Iron
  1mg
  6%
- Potassium
  239mg
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  170
- % Daily Value^*
- Total Fat
  5g
  6%
- Saturated Fat
  2.5g
  13%
- Trans Fat
  0g
- Cholesterol
  35mg
  12%
- Sodium
  1000mg
  43%
- Total Carbohydrate
  17g
  6%
- Dietary Fiber
  4g
  14%
- Total Sugars
  4g
- Includes Added Sugars
  0g
  0%
- Protein
  16g
- Vitamin D
  0mcg
  0%
- Calcium
  123mg
  10%
- Iron
  2mg
  10%
- Potassium
  451mg
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Navy Bean, Cornmeal, Bell Pepper, Sweet Potato, Onion, Corn, Chili Powder.
30 minutes cooktime. 8 (8 oz) servings. You Will Also Need: 6 cups chicken broth (48 oz); 2 cups cooked chicken cut up (8-12 oz); salsa verde or green chile enchilada sauce (1cup) (choose mild, medium or hot!); 1 cup shredded Monterey Jack or cheddar cheese (4 oz) (optional: 1/2 cup sour cream and/or squeeze of lime). Here's What You Do: In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix, one cup salsa verde or green chile enchilada sauce, and chicken. Return simmer, cover, and cook for 25 minutes. Remove from heat. Add shredded cheese, stri until melted, and serve with a lime wedge garnish. Optional: For a creamier version, stir 1/2 cup sour cream. If leftovers; reheat over low heat to avoid cheese sticking to soup pot. Store in cool, dry, dark location.