Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.