Zesty jalapenos spice up our El Paso Chicken Soup just perfectly. Mix also includes sweet red peppers, potatoes & broccoli. Delightful every day or for casual dinners with just an onion and chicken added (pictured). Garnish with sprigs of cilantro and roasted pumpkin seeds if desired. It’s an innovative addition for your fall menu.
OTHER DELICIOUS WAYS TO SERVE THIS SOUP FOR EASY ENTERTAINING:
Tortilla Soup: Add cooked tortilla strips just before serving for an exquisite El Paso Tortilla soup. Garnish with slices of avocado and sprigs of cilantro. This is a nice main dish for buffets and office parties.
Posole: Hominy is the key ingredient for Posole (comfort food in Mexico for millennia). Many family recipes simply add hominy to the chicken soup. The most traditional version of Posole replaces the chicken with chunks of pork. Families who lived near the ocean often used shrimp in place of chicken or pork. Posole is often garnished with a dollop of pico de galo and/or sprigs of fresh cilantro. El Paso Shrimp Posole is pictured. This is a refreshing new flavor profile for any fall dinner.
Tasting Parties: This is a great soup for fall beer tasting parties (pictured) and will easily serve 14-16 (1/2 C servings). If you don’t have tasting size bowls, paper snack cups will hold up just fine. That also makes this great for any party.
Serves 6-8 for dinner, 14+ for appetizers.
No preservatives added.
Ingredients: Potatoes, broccoli, corn, red peppers, reduced sodium chicken soup base, granulated garlic, dehydrated jalapeno peppers, spices.
Allergen Information: Some ingredients packaged on equipment that also packages peanuts and tree nuts.