Soup, Chili & Stew
Chicken-Chorizo Tortilla Soup
Servings and Ingredients
|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|
|1 medium onion, chopped|
|1 jalapeno, 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|
- 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.
- 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.
- Stir in heavy whipping cream. Cook just long enough to bring back up to heat.
- Serve with crushed tortilla chips and cheese, if desired.
300 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 85mg
- Sodium: 870mg
- Total Carbohydrates: 11g
- Protein: 20g
Vitamin A 15%
Vitamin C 8%
Hy-Vee weekly ad from the week of November 3, 2013.