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
Author
Hy-Vee Balance Magazine
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Description
Enjoy all the flavors of your favorite chicken tortilla soup in less than 30 minutes.
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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%