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  • Santa Fe Chicken & Brown Rice Soup
  • Santa Fe Soup Mix
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Cherchies Santa Fe Chicken & Brown Rice Spicy Soup Mix

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Product Description

Santa Fe Chicken & Brown Rice Spicy Soup Mix

A delicious and healthy Southwest influenced chicken and rice soup. Loaded with fiber and vitamins. Not overwhelmingly hot - just overwhelmingly delicious! Makes approx. 8 (1 cup) servings

What you will need:

  • 8 Cups Water
  • 2 to 3 Cups of Cooked Chicken, cut up
  • 1 (15 oz.) can Diced Tomatoes


  • Beans are harvested in their natural state. Even with the most careful processing, foreign substances such as small stones may appear. Please examine closely. Rinse beans thoroughly in cold water.In a large pot add enough water to cover the beans by at least two inches. Bring to a boil, cooking for two minutes. Remove from heat, cover and let sit for one hour. (Optional Method: In a bowl, cover beans with water and soak overnight.)
  • Drain and rinse beans thoroughly in cold water. In a soup pot, add beans to 8 cups of water and bring to a boil. Then reduce heat, cover and simmer for 50 minutes.
  • As the beans are cooking, cook chicken and cut up into bite size pieces. Set aside.
  • After beans are cooked, add the seasoning pack, the rice and corn pack, the vegetable pack, the can of diced tomatoes and the cooked chicken to the soup pot.
  • Bring to a boil, reduce heat, cover and simmer for an additional 30 minutes.
  • Add hot sauce if more spicy heat is desired.

Slow Cooker/Crock Pot Instructions - Make the following adjustments to the recipe for Slow Cooker

  • Add less water (1 to 2 cups) than the soup package directions indicate. (When cooking in a slow cooker, the water does not evaporate as readily as it does in stovetop cooking).
  • Add the pre-soaked and softened beans and rest of the package to your slow cooker. You can add the chopped onion and garlic without cooking in olive oil. 
  • When cooking soups that have pasta or rice in the packages, we recommend that you cook the pasta and/or rice separately in boiling water until done to your taste, drain, and then add the pasta to your finished soup in the slow cooker. The cooking tipe for rice and pasta should be approx. 20 minutes, when cooked separately.
  • When cooking soups that suggest adding meat, chicken or pork to the mixture you can add them to the slow cooker at the beginning of the cooking process along with the beans. The meats do not have to be precooked before adding them, however, you may want to remove whatever oil has accumulated.
  • Cook on low 8-10 hours or high 4-6 hours. 

Ingredients: Pinto beans, white navy beans, black beans, brown rice, freeze dried corn, freeze dried jalapeno peppers, freeze dried red bell peppers, salt, dehydrated vegetables (tomato, onion, garlic), spices (chili pepper, cumin, cilantro, basil, parsley, oregano, black pepper, red pepper), yeast extract, sugar, maltodextrin, natural tomato, flavor, and silicon dioxide added to prevent caking. This is a gluten free product.

Nutrition Facts
Serving Size 1/4 cup dry mix (48g)  Servings (approx) 8
Amount per Serving
Calories 160 Dietary Fiber 6g/23%
Calories from Fat 10 Sugars 2g
Total Fat 1g/2% Protein 7g
Saturated Fat 0g/0% Vitamin A 20%
Trans Fat 0g Calcium 4%
Cholesterol 0mg/0% Vitamin C 30%
Sodium 620mg/26% Iron 10%
Total Carb 32g/11%    
*Percent Daily Values based on a 2,000 calorie diet

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