Chicken Enchilada Soup

Recipe

Soup, Chili & Stew
Chicken Enchilada Soup

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User Rating

4.14 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2Hy-Vee corn tortillas
    Hy-Vee salt, to taste
    1portion (3 c.) Chicken Enchilada Starter, thawed
    1(14.5-oz.) can Hy-Vee chicken broth
    ½ c.Hy-Vee picante sauce

    Things To Grab

    • Large baking sheet
    • Hy-Vee nonstick cooking spray
    • Medium saucepan

    Directions

    1. Preheat oven to 400 degrees. Cut corn tortillas into 1/4-inch strips. Place on a large baking sheet and spray with nonstick cooking spray. Sprinkle with Hy-Vee salt. Bake for 5 to 7 minutes or until golden brown and crisp. Cool on a wire rack.

    2. Meanwhile, in a medium saucepan, combine thawed Chicken Enchilada Starter, chicken broth and picante sauce. Heat mixture through. Serve in bowls topped with tortilla strips.

    Nutrition facts

    Servings

    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 85mg
    • Sodium: 920mg
    • Total Carbohydrates: 19g
    • Protein: 27g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2014.