Enchilada flavor in a bowl, thickened by its own white rice into something closer to a stew than a soup.

Navy beans and speckled orca beans carry this one, and the white rice in the bag is there to do a job: it breaks down as it cooks and pulls the whole pot together, so you get a stew you can eat with a fork rather than a thin broth. The heat comes from real chili powder, jalapeno and cilantro rather than from a flavor packet, and the chicken base underneath it is built on Real Salt and dried chicken. Add big chunks of chicken and it is a one pot supper for a full table. A single cup carries 10 grams of fiber and 8 grams of protein, which is what happens when a soup is mostly beans. Top it the way you would top an enchilada, with avocado, a spoon of sour cream, cheese and lime, and nobody will guess it started as a dry bag.

One 14 oz bag makes 10 servings. The package front reads Dairy Free, Gluten Free, Sugar Free, Washington State Beans. Hand packed in small batches in Thorp, Washington, where the Rill family has been cooking soup since 1985.