Tex-Mex Egg Drop Soup

Serves 4 | Finish in 10 minutes

Embrace the funky fusion of delicate, silky egg drop soup partnered up with the bold attitude of south-of-the-border spices. You’re just 10 minutes away from one of the easiest, most amazing soups you’ll eat this winter.


4 cups (32 ounces) chicken or vegetable broth
1 tablespoon + 1 teaspoon cornstarch
4 large eggs
¼ cup Instantly Fresh Guacamole Blend
½ teaspoon chipotle chili powder (optional)


Add chicken or vegetable broth into a saucepan and bring to rolling boil over medium-high heat. Turn down the heat to medium-low and add Instantly Fresh Guacamole Herbs and chipotle chili powder (chili powder optional).  

Remove 1/4 cup to ½ cup of broth and whisk it with 1 tablespoon of cornstarch in a small bowl. After combined, mix back into broth and let it simmer for a minute or two.

Meanwhile, whisk eggs together in a small bowl with the remaining teaspoon of cornstarch. Keep soup at a very low simmer.

Slowly drizzle eggs into lightly simmering broth. Pour with one hand while whisking with constantly with the other hand to incorporate eggs. Turn off heat and let soup stand for 1 minute to finish off egg cooking.

Serve immediately with toppings of choice.