Soup, Chili & Stew
Tortilla Soup with Chicken
Servings and Ingredients
|1 tbsp.||Hy-Vee canola oil|
|½ c.||chopped onions|
|1||small green bell pepper, seeded and chopped|
|2 c.||shredded, cooked chicken breast|
|3||(14.5 ounces each) cans Hy-Vee 33%-less-sodium chicken broth|
|3||(10 ounces each) cans Hy-Vee diced tomatoes and green chilies with Mexican lime & cilantro, undrained|
|1||(16 ounce) 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|
- Heat oil in a Dutch oven. 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.
- Serve soup with chips, cheese and light sour cream, if desired.
140 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 25mg
- Sodium: 520mg
- Total Carbohydrates: 16g
- Protein: 12g
Vitamin A 8%
Vitamin C 25%
Hy-Vee diced tomatoes and green chilies with Mexican lime & cilantro label.