Recipe
Soup, Chili & Stew
Mexican Chicken and Tortilla Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. chicken breasts, cooked and cubed | ||
| 1 (10-3/4 oz) can Fiesta nacho cheese soup | ||
| 1 (10.5 oz) can Hy-Vee cream of chicken soup | ||
| 1 ¼ c. Hy-Vee skim milk | ||
| 1 (15 oz) can Hy-Vee mild enchilada sauce | ||
| Hy-Vee corn chips, optional |
Directions
- In a medium saucepan, combine chicken, soups, milk and enchilada sauce. Bring to a boil over low heat. Stir constantly, as soup burns easily.
- Serve with corn chips, if desired.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 1070mg
- Total Carbohydrates: 15g
- Protein: 22g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 8%
0%
Iron 6%
0%
Calcium 10%