Heat oil in a large saucepan. Sauté onions and green pepper until softened, about 5 minutes. Stir in chicken, broth, tomatoes and corn. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Recipe
Soup, Chili & Stew
Tortilla Soup with Chicken
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Description
Warm up with chicken tortilla soup. Includes all your favorite veggies like corn, tomatoes, onion and green bell pepper.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee canola oil | ||
| ½ c. onions, chopped | ||
| 1 small green bell pepper, seeded and chopped | ||
| 2 c. chicken breast, cooked, shredded | ||
| 3 (14.5-oz. each) cans Hy-Vee 33%-less-sodium chicken broth | ||
| 3 (10-oz. each) cans Hy-Vee diced tomatoes and green chilies with Mexican lime & cilantro, undrained | ||
| 1 (16-oz.) package Hy-Vee frozen corn, thawed | ||
| Crushed Hy-Vee tortilla chips, Hy-Vee shredded Monterey Jack cheese and Hy-Vee light sour cream, for serving |
Things To Grab
- Large saucepan
Directions
Serve soup with chips, cheese and light sour cream, if desired.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 25mg
- Sodium: 520mg
- Total Carbohydrates: 15g
- Protein: 13g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee diced tomatoes and green chilies with Mexican lime & cilantro label.