A nice alternative to creamy tortilla soups, The Resident Chef offers a light broth full of flavor with just the right amount of spice. Try adding black beans and corn with your own chopped chicken breasts for a great hearty soup. Top it off with a garnish of avocado slices, crunchy tortilla chips, fresh cilantro and a squeeze of lime for a dish that is sure not to disappoint!

Mixing Instructions: In large pot, add rice & spice packets to 10 cups water. Add a 10 oz. can diced tomatoes (plain or w/green chilies for more spice). Add 3 cups diced, cooked chicken (or turkey). Bring to boil, cover and reduce heat to low. Simmer 30-45 minutes. (Add a handful of tortilla chips for thicker soup and cook until chips are dissolved.)

Ingredients: Rice, dehydrated onion, dextrose, salt, sugar, maltodextrin, onion powder, chicken fat, autolyzed yeast extract, spice, oleoresin, turmeric, disodium inosinate, disodium guanylate, lemon flavor powder, pepper, cilantro, garlic powder, cumin, herbs and spices.