Tortilla Soup in a Mug
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A single-serving mix of crushed tortilla chips, instant rice and seasonings. Add water and microwave it in a mug for a fast cup of tortilla soup.
Ingredients
- 3 tablespoons crushed tortilla chips
- 2 tablespoons instant rice
- 1 tablespoon Lipton Vegetable Soup Mix
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
Equipment
- zip-top bags
- mug
Directions
- Measure all the dry ingredients into a small zip-top bag, then seal and shake to mix.
Notes
Empty the mix into a large microwave-safe mug, add 1 cup water, stir well. Microwave 1 1/2 to 2 minutes. Stir, cover, let sit 3 minutes. Stir again and serve hot.
Storage: dry mix airtight up to about 6 months. Leftovers refrigerated 3 to 4 days.
Nutrition
Serving: 34g | Calories: 141kcal | Carbohydrates: 23g | Protein: 2.9g | Fat: 4.5g | Saturated Fat: 0.9g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 979mg | Potassium: 80mg | Fiber: 1.2g | Sugar: 1.9g | Vitamin A: 903IU | Vitamin C: 1.4mg | Calcium: 31mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); the dry mix as listed; what you add when cooking is not counted; instant rice counted as instant rice, dry, Lipton Vegetable Soup Mix counted as dry vegetable soup mix (one envelope 40 g), chicken bouillon granules counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.
