Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Reserved beef and liquid from the Tex-Mex Pot Roast | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes with green chile peppers, undrained | ||
| 1 (14.5 oz) can Hy-Vee stewed tomatoes, undrained | ||
| 1 (15 oz) can Hy-Vee pinto beans, drained and rinsed | ||
| 1 c. Hy-Vee frozen whole kernel corn | ||
| Hy-Vee tortilla chips, for serving |
Directions
- Combine reserved beef and liquid, diced tomatoes, stewed tomatoes, pinto beans and corn in a large saucepan over medium-high heat.
- Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Serve soup topped with tortilla chips.
- For lunches to go: Transfer soup to individual insulated containers and tortilla chips to airtight containers.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0g
- Sodium: 1680mg
- Total Carbohydrates: 53g
- Protein: 10g
Daily Values
0%
Vitamin A 100%
0%
Vitamin C 80%
0%
Iron 15%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Back to School 2010.