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Rill Foods Soup, Ellensburg Enchilada
Rill Foods Soup, Ellensburg Enchilada
14 oz
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About
Details
All natural. Kittitas County's best kept secret. No MSG. www.rillfoods.com. Rill's Specialty Foods. Feeding families since 1990. Bean Hints & Nutrition: Beans should always be sorted, cleaned and washed to remove any small rocks, etc. The USDA recommends that adults eat three cups of beans per week for the maximum health benefit. Beans are naturally low in total fat, contain no saturated at or cholesterol and are an excellent source of protein, calcium, iron, folic acid, and potassium. Why Beans May Cause Discomfort: Beans are high in fiber and complex sugars that our bodies have to work hard to digest which may cause intestinal gas. To reduce cooking time and intestinal gas soak the beans 6 to 12 hours ahead of cooking to help dissolve the complex sugars. Drain and replace the soaking water as frequently as possible. Over time increase the amount of beans you eat to help your body adapt. Try some of our other 23 different soup flavors and spice blends. See them all at rillfoods.com.
Ingredients
Small White and Orca Beans, Rice, Dehydrated Corn, Jalapeno & Bell Pepper, Herbs and Spices and Chicken Base (Chicken Base: Tapioca Maltodextrin, Salt, Potato Flour, Onion, Garlic, Natural Chicken Broth, Dried Chicken, Cane Sugar, Celery, Curry, Turmeric, Black Pepper).
Directions
You Will Need: Fresh or canned chicken, 8 oz tomato sauce, 4 oz green chile (optional). Includes: Bean mixture, rice packet, chicken base, spice packet. Wash & clean beans. In a 4 quart sauce pan add 8 cups water & beans, cover. Bring to a boil, reduce heat to simmer for 45 minutes. Add spice packet, yellow chicken base packet, 8 oz tomato sauce, precooked meat and rice. Continue to simmer until beans are done. Serve topped with cheddar cheese. Read bean hints on reverse. Cooking Time: 90 minutes (with pre-soaked beans). Serving Size: 1 cups. Number of Servings: 10 cups. Cooking Variations: Add one can cream corn. Replace tomato sauce with Mexican style canned tomatoes. Add ground turkey or pork. Crockpot Directions: Add water, the entire soup mix and precooked meat to the slow cooker. Cook on low for 6 hours (minimum) to 10 hours (maximum). Cook on high for 3 1/2 hours (minimum) to 6 (maximum). Add tomato right before serving. Enjoy! Cooking Vegetarian: Leave out yellow packet of chicken base, add 15-oz. vegetable broth and reduce water by two cups. If desired add meat substitute. Reduce sodium by limiting the amount of chicken base (yellow packet) used.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 430mg18%
- Total Carbohydrate 27g9%
- Dietary Fiber 7g28%
- Sugars 2g
- Protein 8g
Details
All natural. Kittitas County's best kept secret. No MSG. www.rillfoods.com. Rill's Specialty Foods. Feeding families since 1990. Bean Hints & Nutrition: Beans should always be sorted, cleaned and washed to remove any small rocks, etc. The USDA recommends that adults eat three cups of beans per week for the maximum health benefit. Beans are naturally low in total fat, contain no saturated at or cholesterol and are an excellent source of protein, calcium, iron, folic acid, and potassium. Why Beans May Cause Discomfort: Beans are high in fiber and complex sugars that our bodies have to work hard to digest which may cause intestinal gas. To reduce cooking time and intestinal gas soak the beans 6 to 12 hours ahead of cooking to help dissolve the complex sugars. Drain and replace the soaking water as frequently as possible. Over time increase the amount of beans you eat to help your body adapt. Try some of our other 23 different soup flavors and spice blends. See them all at rillfoods.com.
Ingredients
Small White and Orca Beans, Rice, Dehydrated Corn, Jalapeno & Bell Pepper, Herbs and Spices and Chicken Base (Chicken Base: Tapioca Maltodextrin, Salt, Potato Flour, Onion, Garlic, Natural Chicken Broth, Dried Chicken, Cane Sugar, Celery, Curry, Turmeric, Black Pepper).
Directions
You Will Need: Fresh or canned chicken, 8 oz tomato sauce, 4 oz green chile (optional). Includes: Bean mixture, rice packet, chicken base, spice packet. Wash & clean beans. In a 4 quart sauce pan add 8 cups water & beans, cover. Bring to a boil, reduce heat to simmer for 45 minutes. Add spice packet, yellow chicken base packet, 8 oz tomato sauce, precooked meat and rice. Continue to simmer until beans are done. Serve topped with cheddar cheese. Read bean hints on reverse. Cooking Time: 90 minutes (with pre-soaked beans). Serving Size: 1 cups. Number of Servings: 10 cups. Cooking Variations: Add one can cream corn. Replace tomato sauce with Mexican style canned tomatoes. Add ground turkey or pork. Crockpot Directions: Add water, the entire soup mix and precooked meat to the slow cooker. Cook on low for 6 hours (minimum) to 10 hours (maximum). Cook on high for 3 1/2 hours (minimum) to 6 (maximum). Add tomato right before serving. Enjoy! Cooking Vegetarian: Leave out yellow packet of chicken base, add 15-oz. vegetable broth and reduce water by two cups. If desired add meat substitute. Reduce sodium by limiting the amount of chicken base (yellow packet) used.
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