For the sake of this post, though, I made sure I wrote down how much of each item I used (😀). During my time with Honeyville, I've discovered how awesome creating with food storage is! It's so flexible. And one great thing to note is this can be frozen and saved for later. That being said, making soup is a great way to put your long-term food items to work. You can literally toss whatever you have on hand into a pot or a pan and create anything you desire. I adapted this recipe from one I found on All Recipes here.
Rainy Day Chicken Tortilla Soup
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tsp dried oregano leaves
- 1 1/2 cup Honeyville Tomato Powder
- 10 1/2 oz. chicken broth
- 1 tbsp chicken base
- 1 cup Honeyville Freeze Dried Sweet Corn
- 3 3/4 cups water
- 1 cup Honeyville Freeze Dried Bell Peppers
- 1/4 cup fresh cilantro
- 1 cup Honeyville Freeze Dried White Chicken
- 1 1/2 cup Honeyville Monterrey Jack Cheese
- 1/2 cup Honeyville Freeze Dried Onions
- 3 tbsp olive oil
- In a stockpot over medium heat, add the olive oil, garlic powder, oregano leaves, and chili powder. Add water and chicken broth to the pot. Boil and simmer for 5 to 10 minutes.
- Stir in the tomato powder. Let simmer for 5 minutes.
- Drop in freeze dried chicken, bell peppers, onions, cilantro, cheese, and corn. (The liquid will re-hydrate the vegetables and chicken leaving no need to re-hydrate them separately.) Stir the chicken base into the soup.
- Allow it to simmer for 10 minutes. Add the tortilla strips (or not).
**Side note** This didn't last long in the office. It was gone within minutes of being ready.You'll have tons of questions about the recipe (😏).