Chicken Tortilla Soup

Recipe

Soup, Chili & Stew
Chicken Tortilla Soup

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3.12 out of 5 stars
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34 ratings

Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    4boneless, skinless chicken breasts, cooked, shredded
    2(14.5 ounces each) cans Hy-Vee chicken broth
    ¼ c.chopped fresh jalapenos
    1(10 oz) can Hy-Vee diced tomatoes with green chilies
    1onion, chopped
    2 clove(s)garlic, minced
    1 tbsp.fresh lime juice
    1 c.Hy-Vee half-and-half
    1 tsp.Hy-Vee chili seasoning
    ½ tsp.cayenne pepper
    Crushed Hy-Vee restaurant style yellow corn tortilla chips, optional
    Hy-Vee Mexican shredded cheese, optional
    Jalapenos, optional

    Directions

    1. In a Dutch oven, combine chicken, chicken broth, jalapeños, tomatoes, onion and garlic. Bring to a boil. Cover. Simmer 30 minutes.
    2. Stir in lime juice, half-and-half, chili seasoning and cayenne pepper. Cover. Simmer an additional 10 minutes.
    3. Serve with crushed tortilla chips, cheese and jalapenos, if desired.

    Nutrition facts

    Servings

    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 50mg
    • Sodium: 650mg
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 10%
    0%
    Iron 4%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee restaurant-style yellow corn tortilla chips