Recipe
Soup, Chili & Stew
Chicken Tortilla Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 boneless, skinless chicken breasts, cooked, shredded | ||
| 2 (14.5 ounces each) cans Hy-Vee chicken broth | ||
| ¼ c. chopped fresh jalapenos | ||
| 1 (10 oz) can Hy-Vee diced tomatoes with green chilies | ||
| 1 onion, chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 tbsp. fresh lime juice | ||
| 1 c. Hy-Vee half-and-half | ||
| 1 tsp. Hy-Vee chili seasoning | ||
| ½ tsp. cayenne pepper | ||
| Crushed Hy-Vee restaurant style yellow corn tortilla chips, optional | ||
| Hy-Vee Mexican shredded cheese, optional | ||
| Jalapenos, optional |
Directions
- In a Dutch oven, combine chicken, chicken broth, jalapeños, tomatoes, onion and garlic. Bring to a boil. Cover. Simmer 30 minutes.
- Stir in lime juice, half-and-half, chili seasoning and cayenne pepper. Cover. Simmer an additional 10 minutes.
- Serve with crushed tortilla chips, cheese and jalapenos, if desired.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 50mg
- Sodium: 650mg
- Protein: 16g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee restaurant-style yellow corn tortilla chips