Karen and I met a new friend, Gabriel, on our recent trip to Central Market. He is a chef in the market’s demonstration kitchen, and he introducedus to a number of very interesting new products to try. Given our love for all things Tex-Mex, Canyon Foods Tortilla Soup was the first thing we tasted. The soup is fully prepared and ready to heat with organic chicken stock, tomatoes, onions, garlic, and cilantro. It is simmered with corn tortillas, which makes it a thick, hearty soup. Of course, we weren’t simply content with the “heat and eat” approach, but used the soup as a base for our own, quick adaptation. It was definitely a winner!
Chicken Tortilla Soup
- 1 jar Canyon Foods Tortilla Soup
- 1 8-oz chicken breast, finely diced and sautéed
- 2 oz tortilla chips, crushed
- 1 oz shredded pepper jack cheese
Simmer the soup and cooked chicken breast for about 15 minutes. Divide crushed tortilla chips between 4 soup bowls. Pour soup over tortilla chips and top with shredded pepper jack cheese.
Canyon Foods is the brainchild of Dallasite Anne Connally, who believed that there had to be a better way to enjoy soup than from a can. She set about to make a shelf-stable ready-to-eat soup and grew her business from a 3,000 square foot space with one employee to a 26,000 square foot facility with her husband, brother, sister and niece making the business a family affair. Her products include soups, starters, relishes, marinades and vinaigrettes, and are available from her website, All Canyon Foods are processed in small batches to assure great tastes.
Stay tuned for more on the delicious pepper jack cheese we used to top our chicken tortilla soup!