Combine 2 cups water, tomatoes, broth, enchilada sauce, corn, onion, chiles, garlic, cumin, chili powder, and salt and pepper to taste in a large stockpot. Bring to boiling; reduce heat. Simmer for 5 minutes. Add chicken and heat through. Serve topped with avocado and, if desired, cilantro.
Recipe
Description
All the flavor of your favorite chicken tortilla soup in less than 30 minutes.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 (14-oz.) can no-salt-added Hy-Vee diced tomatoes | ||
1 (14.5-oz.) can Hy-Vee 33%-less-sodium chicken broth | ||
1 (10-oz.) can Hy-Vee mild enchilada sauce | ||
1 (12-oz.) bag Hy-Vee frozen corn | ||
1 medium yellow onion, chopped | ||
1 (4-oz.) can Hy-Vee diced green chiles | ||
2 tsp. garlic, minced | ||
1 tsp. Hy-Vee ground cumin | ||
1 tsp. Hy-Vee chili powder | ||
Hy-Vee salt | ||
Hy-Vee ground black pepper | ||
2 ½ c. cooked chicken, chopped | ||
2 avocados, peeled, pitted, and chopped | ||
Fresh cilantro, for garnish |
Things To Grab
- Large stockpot
Directions
Nutrition facts
Servings
360 Calories per serving
2-1/2 cups
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 45mg
- Sodium: 1000mg
- Total Carbohydrates: 21g
- Protein: 20g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 15%