6 - 8 servings
1 jar Canyon Foods Tortilla Soup
2 cups Central Market Organics Chicken Broth
1 can (12 to 15 ounce) diced Mexican-style tomatoes
16 ounces H-E-B Easy Melt cheese, cubed
2 tablespoons Adams Reserve Mirepoix
8 ounces frozen Cocktail Shrimp (cooked)
1 can Miller's® Crab Meat'
* Toppings: cubed avocados, 1-cup sour cream and coarsely crushed tortilla chips
Pour soup, broth and tomatoes, including juice, into a 6-quart pot. Bring mixture to a boil over High heat. Add cheese and mirepoix. Reduce heat to Medium; heat 15 minutes or until cheese melts. Stir occasionally and reduce heat, if necessary, to prevent soup from boiling (keep mixture at a low simmer).
Add crabmeat and shrimp during last 5 or 10 minutes of heating time.
Serve soup in bowls topped with avocados, sour cream and tortilla chips
No Nutritional Information Available