Soup, Chili & Stew
Beef Tortilla Soup
Servings and Ingredients
|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|
- Combine reserved beef and liquid, diced tomatoes, stewed tomatoes, pinto beans and corn in a large saucepan over medium-high heat.
- Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Serve soup topped with tortilla chips.
- For lunches to go: Transfer soup to individual insulated containers and tortilla chips to airtight containers.
260 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0g
- Sodium: 1680mg
- Total Carbohydrates: 53g
- Protein: 10g
Vitamin A 100%
Vitamin C 80%
Hy-Vee Seasons Back to School 2010.