DIRECTIONS: Bring 6 cups of water to a boil. With a wire whisk, whisk in soup mix. Reduce heat to medium and simmer for at least 20 minutes, stirring occasionally. Salt and pepper to taste.

CROCKPOT: Start with 6 cups of hot water, whisk in soup mix and a can of 12 oz. Chicken drained and shredded, set on low for a minimum of 2 hours. It can cook 6 to 8 hours if needed.

FOR 3 SERVINGS: Shake bag and divide contents in half. Prepare as directed using half the water.

FOR VARIETY: Add a pound of ground beef or chicken.

YIELDS: About 7 one cup servings.

INGREDIENTS: Dehydrated pinto beans, onions, bell peppers, corn and tomatoes, cheddar and blue cheese(pasteurized milk, cheese cultures, salt and enzymes),salt soybean oil whey, tomato powder, corn syrup solids, onion powder, disodium inosinate and disodium guanylate, natural chicken and turkey flavor, spices, hydrolyzed soy protein, sugar, sodium caseinate(a milk derivative), lactic acid, rendered chicken fat, disodium phosphate, mono and diglycerides, maltodextrin, silicon dioxide, powdered beef fat and broth, soy lecithin, annatto color, caramel color, extractive of turmeric.

ALLERGENS: Contains milk and soy products. Produced in a facility that processes milk, egg, soybean, coconut, fish, shellfish and wheat ingredients.

Store in a cool, dry place.

Enchilada con Queso Soup Nutritional Facts:

Serving size: 1/4 cup (41g) Makes: 1 cup Prepared Servings per container: about 7 Amount per serving Calories: 150 Calories from fat 40
% Daily Values* Total Fat 4.5g 7% Sat. fat 1.5g 8% Trans fat 0g 0%
Cholesterol: 5mg 2%
Sodium: 800mg 33%
Total Carbohydrate: 21g 7% Dietary fiber 3g 11% Sugar 5g
Protein: 6g
Vitamin A 6% Vitamin C 30%
Calcium 10% Iron 4%

Percent Daily Values are based on a 2000 calorie diet.