Rio Grande Soup with beef cubes, sweet potatoes, corn, onions and green beans, served with Mexical beer
Vegetarian dip Rio Grande Mashed Yams with pita chip dippers, served with Mexican beer

Rio Grande Soup Mix F

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This is really our Rio Grande Dip Mix, used to provide the flavor profile for a hearty soup.  This mix takes inspiration from zesty southwestern spices tamed by the sweetness from a touch of maple sugar.  It was created to take advantage of leftover beef or chicken and vegetables (corn, green beans, diced potatoes, onions) found in most freezers.  Make it with hamburger meat for the family.  Dress it up for dinner (or company) by substituting fresh or frozen sweet potatoes for the frozen Idaho potatoes, and using left over (or canned) pot roast instead of ground beef. See SOUP RECIPES for directions.  This soup is perfect after a fall day of shopping or when friends drop in and stay to watch the game.  It’s quick, easy and delicious too.


Chip Dip:  Use to season sour cream and mayo or mashed veggie (yams pictured) dips.  Reinforce the flavor profile by serving with seasoned pita chips or tortilla chips.  Fall guests will love this dip prepared either way.

Makes about 4 servings of soup or about 2 cups of dip.

No artificial colors, ingredients or preservatives added.

Ingredients:  Granulated garlic, dehydrated maple syrup, granulated onion, ground chipotle pepper, orange juice powder, spices, hickory smoke powder (barley malt flour, natural hickory smoke flavor).

Allergen Info:  Contains barley malt flour (gluten) and sulfites.  Some ingredients packaged on equipment that also packages peanuts and tree nuts.