New Mexico Mesa SPICY FIESTA Soup

This robust and spicy bean soup mix with chickpeas and chorizo is an authentic Southwestern dish that is a big hit at parties! Try our Appalachian Trail Cornbread Mix to complement this spicy bean soup!

Serves: 8
Preparation Time: 30 minutes
Cooking Time: 3.5 hours

The unusual saffron rice in this spicy bean soup mix complements the Spanish flavors in this fabulous fiesta stew!

Spicy Bean Soup Ingredients:
Dried garbanzo beans, saffron, rice, onion, parsley, garlic, paprika and herbs. No added salt, preservatives or MSG.

Gluten-Free Item

Recipe Additions:
2 tablespoons oil
1 whole chicken breast
1 pound chorizo sausage (or other, such as andouille or hot Italian)
6 cups chicken broth
1 28-ounce can diced tomatoes with juice
1/2 teaspoon freshly ground pepper

Spicey Bean Soup Recipe Directions:
Preparing the beans:
•Rinse, drain and pick over.
•Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight in the refrigerator. For a time-saving alternative, boil for 10 minutes and let stand for 2 hours.
•Drain beans and place in a 4 quart pot with 8 cups water.
•Bring to a boil, reduce heat and simmer, covered, for 2 hours or more.

While beans are simmering:
•Dice chicken and crumble sausage into 1/2 inch pieces.
•Place in a 4 quart pot with oil and sauté over medium heat. Drain excess oil.
•Add vegetable packet and stir for 1 minute.
•Add remaining ingredients, broth and drained beans.
•Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours or more.
•To serve as a tortilla soup, garnish with tortilla chips.

Vegetarian Soup Recipe Variation:
Use 5 cups broth and canned Rotel tomatoes with green chilies instead of regular diced tomatoes for a more spicy flavor.

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Slow Cooker Recipe Directions:
Recommended Slow Cooker: 4-6 quart
Assembling the soup in the morning (or the night before):
•Dice chicken and crumble sausage into large skillet with oil and sauté 10 minutes.
•Add contents of vegetable packet and stir for 3 minutes.
•Transfer sausage mixture to bowl of slow cooker. (Cover and refrigerate overnight if preparing ahead.)

Cooking:
•Rinse, drain and pick over beans and add to slow cooker with broth.
•Cover and cook on HI 8 hours. (The garbanzo is a hard bean--it should be firm but not crunchy.)
•Add tomatoes and fresh pepper, cook for 1 hour longer, and serve.


Nutrition Facts

Serving Size: About 2 Tbsp. (26g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 16

Amount per Serving Mix Prepared
Calories 70 230
Calories from Fat 10 110

% Daily Value**
Total Fat 1.5g* 2% 18%
Saturated Fat 0g 0% 23%
Trans Fat 0g
Cholesterol 0mg 0% 10%
Sodium 15mg 1% 29%
Total Carbohydrate 18g 6% 7%
Dietary Fiber 7g 26% 32%
Sugars 1g
Protein 4g

Vitamin A 2% 6%
Vitamin C 2% 8%
Calcium 4% 6%
Iron 6% 10%
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet.