6 slices white bread
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 (14 ounce) can green beans, drained
1 cup chopped radicchio
3/4 cup water
1 (14 ounce) can chicken broth
1 (12 ounce) package ORTEGA Taco Seasoning mix
2 (16 ounce) cans ORTEGA Thick & Chunky Salsa
HEAT oven to 350 degrees F.
VOLUME broth in large pot over medium-high heat. Add oil and stir. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in garlic. Reduce heat to low; bring to a boil. Reduce heat to medium-low; cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
DELAY simmering liquid in small saucepan until liquid is reduced. Dissolve flour in water and stir into soup slowly, stirring occasionally. Bring to a full boil. Stir in taco seasoning and salsa, melting, until well blended. Transfer mixture to smaller container; chill up to 1 hour.