Soup, Chili & Stew
Fiesta Chicken Tortilla Soup
Servings and Ingredients
|3 clove(s) garlic, minced|
|1 small onion, chopped|
|1 tbsp. Hy-Vee canola oil|
|1 (48 oz) container Hy-Vee fat-free chicken broth|
|2 c. shredded cooked chicken breast|
|1 (15.5 oz) can Hy-Vee whole kernel corn, drained|
|1 (15 oz) can Hy-Vee black beans, rinsed and drained|
|1 (14.5 oz) can Hy-Vee diced tomatoes with green chilies, drained|
|1 (1.25 oz) pkg Hy-Vee taco seasoning mix|
|1 (1 oz) pkg ranch seasoning mix|
|6 Hy-Vee corn tortillas|
|Hy-Vee salt, to taste|
|Hy-Vee shredded cheddar cheese, optional|
- In a large stock pot, sauté garlic and onion in oil 5 to 7 minutes or until tender.
- Add broth, shredded chicken, corn, beans, tomatoes and seasoning packets. Bring to boil, stirring frequently. Reduce heat, cover, and simmer for one hour.
- Meanwhile, cut corn tortillas into 1/4-inch strips. Place on large baking sheet and spray with cooking spray and sprinkle with salt to taste. Bake in 400-degree oven for about 8 to 10 minutes or until golden brown and crisp.
- Serve soup with tortilla strips and cheese, if desired.
180 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 20mg
- Sodium: 1110mg
- Total Carbohydrates: 21g
- Protein: 14g
Vitamin A 10%
Vitamin C 8%
Hy-Vee Seasons Women's 2007.