CHICKPEA AND CILANTRO TORTILLAS
Bold, savory and totally fresh, our Chickpea & Cilantro tortilla delivers a rich boost to your favorite Latin-inspired dishes.
Wheat Flour Enriched (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboﬂavin, Folic Acid), Water, Dehydrated Garbanzo Beans, Wheat Fiber, Wheat Gluten, Interesteriﬁed Soy Bean Oil, Pea Protein Isolate, Cilantro Lime Flavor (Maltodextrin, Salt, Sugar, Natural Flavors, Contains 2% or less of Citric Acid, Spices, Lime Juice, Malic Acid, Safﬂower and/or Sunﬂower Oil), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Distilled Monoglycerides, Salt, Fumaric Acid, Potassium Sorbate (To Preserve Freshness), Calcium Propionate (To Preserve Freshness), Corn Flex (Cellulose Gum, Enzymes), Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboﬂavin, Folic Acid), Enzymes, Cellulose Gum, Dough Conditioner (Sodium Metabisulﬁte). Allergens: Contains Wheat.
ESPECIAL TORTILLA SOUP RECIPE
- 6 tablespoons cooking oil
- 8 Simply Especial Chickpea and Cilantro Tortillas, cut into 1 inch long strips
- 1 onion, chopped
- 4 large cloves garlic, smashed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 1/2 quarts canned low-sodium chicken broth or homemade veggie stock
- 2 pounds chicken breast, cut into 3/4 inch pieces
- 3 cups canned crushed tomatoes (one 28-ounce can)
- 2 bay leaves
- 1/4 cup lightly-packed cilantro leaves, plus 3 tablespoons chopped cilantro (optional)
- Lime juice, salt and pepper to taste
In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through.
Pour the soup into bowls and sprinkle with the chopped cilantro, if using. Serve with lime wedges, cheese, hot sauce, etc.