Tortilla Soup
Minutes Prep time: 30
Minutes Total time: 40
Servings: 8
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 40
Servings: 8
Difficulty: easy
2 tablespoons vegetable oil
1 cup chopped onion
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
3 cans (14 oz each) reduced-sodium chicken broth
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (4 oz each) diced green chilies
2 cups shredded cooked chicken
1 can (15.25 oz each) reduced sodium yellow sweet corn, drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup broken tortilla chips (1 cup broken = 2 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 44 mg | 4% |
Carbohydrate | 17 g | 6% |
Cholesterol | 31 mg | 10% |
Total Fat | 8 g | 12% |
Iron | 2 mg | 9% |
Calories | 200 kcal | 10% |
Sodium | 643 mg | 27% |
Protein | 14 g | 28% |
Saturated Fat | 1 g | 7% |
Sugars | 5 g | 0 |
Vitamin C | 45 mg | 76% |
Heat oil in large saucepan over medium-high heat. Add onion, bell peppers and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
Add broth, undrained tomatoes and chilies. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
Ladle hot soup into serving bowls. Top with tortilla chips.
Tortilla Soup