Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 11
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 20mg
- Sodium: 1110mg
- Total Carbohydrates: 21g
- Protein: 14g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 8%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Women's 2007.