Fiesta Chicken Tortilla Soup


Soup, Chili & Stew
Fiesta Chicken Tortilla Soup

Primary Media

Hands holding white bowl of soup filled with chicken, black beans, corn, and thinly sliced tortilla strips

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Recipe Data


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    Servings and Ingredients

    Serves 11
    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


    1. In a large stock pot, sauté garlic and onion in oil 5 to 7 minutes or until tender.
    2. Add broth, shredded chicken, corn, beans, tomatoes and seasoning packets. Bring to boil, stirring frequently. Reduce heat, cover, and simmer for one hour.
    3. 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.
    4. Serve soup with tortilla strips and cheese, if desired.

    Nutrition facts


    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 20mg
    • Sodium: 1110mg
    • Total Carbohydrates: 21g
    • Protein: 14g

    Daily Values

    Vitamin A 10%
    Vitamin C 8%
    Iron 10%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Women's 2007.