Wind & Willow Tortilla Con Queso Soup

Description Additions: 6 cups water Cooking Directions: Combine contents with 6 cups of water. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Variations/Additions: Add bite size pieces of cooked chicken and a can of corn. Garnish with shredded cheddar cheese and crushed tortilla chips. Try these recipes: Chicken Enchiladas INGREDIENTS: Wind & Willow Tortilla Soup Mix 2 Tbsp. Oil 1 medium onion chopped 1 can (4 oz.) green chilies drained 4 cups diced cooked chicken 16 flour tortillas 2 cups shredded Monterrey Jack cheese   DIRECTIONS: Heat oven to 350 degrees. Spray 9 x 13″ pan with oil. Prepare soup according to package directions and set aside. Heat oil in medium skillet. Add onions and cook until golden brown. Stir in chilies, chicken and 3 cups of soup. Fill flour tortillas with chicken mixture. Roll and place into pan. Pour remaining soup over the top. Sprinkle with cheddar cheese. Bake for 25 minutes or until cheese is melted. Serves 6. Carne Con Queso Dip   INGREDIENTS: Wind & Willow Tortilla Soup Mix 3 cups sour cream 1/3  cup chopped green chilies 1 18 oz. can refried beans 1 1/2 cups water 2 lbs. hamburger 2 cups shredded cheddar cheese 2 cups shredded lettuce 3/4 cup diced tomatoes 1/3 cup sliced black olives DIRECTIONS: Combine 1 cup Soup Mix with sour cream and green chilies. Refrigerate. In small pan combine 1/2 cup of the water and refried beans. Stir until smooth and spoon into bottom of 9 x 13″ pan or other serving dish. Brown and drain hamburger. Add remaining soup mix and remaining water to hamburger.  Cook until the water is absorbed.  Spoon mixture over refried beans.  Top with one cup of the shredded cheddar.  Spoon on sour cream mixture.  Top with lettuce, tomatoes, remaining cheese, and olives.  Serve with tortilla chips or bread or use to fill flour tortillas.  Serves 6-8. Chili & Shells INGREDIENTS: Wind & Willow Tortilla Soup Mix 1 1/2 pounds ground beef 1 large onion chopped 1 Tbsp. Worcestershire sauce 3 cups cooked pasta shells 3/4 cup shredded Monterrey Jack Cheese DIRECTIONS: Prepare soup according to package directions. Set aside. In medium skillet cook hamburger and onion. Drain. Stir hamburger and onion, Worcestershire sauce, and pasta into soup. Spray a 9 x 13″ pan with oil. Pour soup mixture into the prepared pan. Top with cheese. Bake at 400 degrees for 5 to 10 minutes until cheese begins to melt.   Ingredients: Wheat flour, creamer (partially hydrogenated soybean oil, corn syrup solids, sodium caseinate (milk), mono and diglycerides, dipotassium phosphate, soy lecithin), cheddar cheese powder [cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), whey (milk), disodium phosphate, latic acid, buttermilk, maltodextrin, corn oil, sodium citrate, butter (cream, salt)], modified corn starch, dehydrated tomato, dehydrated onion and garlic, salt, spices, chicken fat (extractives of rosemary), natural cheese flavor[ (heavy cream , whey protein concentrate)  yeast extract, annatto extract and turmeric extract], sugar, natural chicken flavor (yeast extract), dehydated green bell pepper, dehydated butter solids (butter, non fat milk, sodium caseinate ], titanium dioxide, dextrose, disodium inosinate and disodium guanylate, extractives of paprika and turmeric, natural flavors. Contains: Milk, and Soy Nutrition Facts Serving Size: 1/4 cup dry mix (35g) Serving Per Container: About 5 Amount per Serving Calories 140 Calories from Fat 50 % Daily Value* Total Fat 6g 9% Sat. Fat 2g 10% Trans Fat 0g Cholesterol 15mg 5% Sodium 1030mg 43% Total Carbs 20g 7% Dietary Fiber 1g 5% Sugars 5g Protein 3g Vitamin A 20% Vitamin C 35% Calcium 6% Iron 4% * Percent Daily Values are based on a 2,000 calorie diet.