Beef Tortilla Soup

Recipe

Soup, Chili & Stew
Beef Tortilla Soup

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3.43 out of 5 stars
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14 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Reserved beef and liquid from the Tex-Mex Pot Roast
    1(14.5 oz) can Hy-Vee diced tomatoes with green chile peppers, undrained
    1(14.5 oz) can Hy-Vee stewed tomatoes, undrained
    1(15 oz) can Hy-Vee pinto beans, drained and rinsed
    1 c.Hy-Vee frozen whole kernel corn
    Hy-Vee tortilla chips, for serving

    Directions

    1. Combine reserved beef and liquid, diced tomatoes, stewed tomatoes, pinto beans and corn in a large saucepan over medium-high heat.
    2. Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Serve soup topped with tortilla chips.
    3. For lunches to go: Transfer soup to individual insulated containers and tortilla chips to airtight containers.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 0g
    • Sodium: 1680mg
    • Total Carbohydrates: 53g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 100%
    0%
    Vitamin C 80%
    0%
    Iron 15%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Back to School 2010.