Chicken-Chorizo Tortilla Soup

Recipe

Soup, Chili & Stew
Chicken-Chorizo Tortilla Soup

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User Rating

3.3 out of 5 stars
Rate it:
104 ratings

Recipe Data

10
Servings
5min
Prep
45min
Total

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1(7 oz) pkg chorizo, casings removed if present
    1(25 oz) pkg rotisserie chicken breasts, shredded (about 4 c.)
    2(14.5 oz each) cans Hy-Vee reduced-sodium chicken broth
    1(14.5 oz) can Hy-Vee diced tomatoes with green chilies, undrained
    1(15 oz) can Hy-Vee black beans, rinsed and drained
    1medium onion, chopped
    1jalapeno, seeded and minced
    1 tsp.Hy-Vee chili powder
    1 c.Hy-Vee heavy whipping cream
    Crushed Hy-Vee tortilla chips and Hy-Vee shredded Mexican cheese, optional

    Directions

    1. In a medium skillet, cook chorizo over medium heat, breaking up into bite-size pieces. Sauté for about 7 to 8 minutes or until meat reaches 160 degrees. Drain well on paper towels.
    2. In a large stockpot, combine cooked chorizo, chicken, chicken broth, diced tomatoes, black beans, onion, jalapeno and chili powder. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
    3. Stir in heavy whipping cream. Cook just long enough to bring back up to heat.
    4. Serve with crushed tortilla chips and cheese, if desired.

    Nutrition facts

    Servings

    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 85mg
    • Sodium: 870mg
    • Total Carbohydrates: 11g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 8%
    0%
    Iron 8%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee weekly ad from the week of November 3, 2013.