Description Additions: 5 cups water 2 1/2 cups chicken broth 1 pound chicken breast, chopped 1 (4oz) can chopped green chilies (optional) Cooking Directions: 1. Rinse and pick through beans. Combine beans and water in a stock pot. Bring to a boil, cover, reduce heat and simmer for 1 hour. 2. Add remaining contents of soup mix, chicken stock and green chilies (if using) in pot. Bring to a boil, cover, reduce heat and simmer for 20 minutes. 3. Add chicken and cook an additional 10 minutes or until cooked thoroughly (Note: If using prepared chicken add during the last 10 minutes of cook time). Tip: Finish with shredded cheddar cheese, a dollop of sour cream and a squeeze of fresh lime. Crock-Pot Directions: 3-1/2 cups water 2-1/2 cups chicken stock 2 uncooked chicken breasts 1 (4 oz) can chopped green chilies (optional). 1. Rinse and pick through beans. 2. Combine beans, water, chicken stock and chicken in a slow cooker. Cover and cook on low for 7 to 8 hours, until beans are tender. 3. Thirty minutes prior to the end of cooking time, remove the chicken from the soup and cool for 5 minutes. Shred chicken with a fork, seasoning packet and green chilies (if using), cover and cook for the remaining 30 minutes. Ingredients: White Beans, Pinto Beans, Vegetable Blend (Carrot, Onion, Parsley), Seasoning Blend (Sea Salt, Spices [Cumin, Oregano, Cayenne Pepper, White Pepper, Thyme, Chili Pepper, Celery Seed, Turmeric], Cane Sugar, Garlic, Modified Corn Starch, Smoked Paprika, Cilantro, Onion, Sunflower Oil). Made on shared equipment that processes eggs, milk, soy, wheat and tree nuts. Nutrition Facts Serving Size: 1/4 Cup (37g) Dry Mix Serving Per Container: About 8 Amount per Serving Calories 120 % Daily Value** Total Fat 1g 1% Sat. Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 380mg 17% Total Carbs 23g 8% Dietary Fiber 10g 36% Sugars 2g Protein 6g Potassium 10% Vitamin D 0% Calcium 4% Iron 10% * Amount in Mix ** Percent Daily Values are based on a 2,000 calorie diet.
