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Nutrition Facts
Serving Size 370 g
(Approx. 8 Servings)
Amount Per Serving
Calories 470 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 19 g 95%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 1400 mg 58%
Total Carbohydrate 36 g 12%
Dietary Fiber 5 g 20%
Sugars 11 g
Protein 21 g
Vitamin A 25% • Iron 8%
Vitamin C 10% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creamy Tortilla, Corn & Black Bean Soup

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Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

32 Oz Cookwell and Company Tortilla Soup
8 Oz H-E-B Easy Melt Cheese
12 Oz H-E-B Fully Cooked Chicken Fajitas
16 Oz H-E-B Heavy Whipping Cream
2 cup(s) green giant mexicorn, drained
15 Oz H-E-B Black Beans
1/4 cup(s) H-E-B Sundried Tomatoes, chopped
1 Tbsp Adams Reserve Southwest Rub
1/4 cup(s) cilantro, chopped
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Instructions

1
Pour soup into a 6-quart pot; place over medium-high heat.
2
Bring to a boil. Add cheese; reduce heat to medium and stir frequently until cheese melts.
3
Meanwhile, thaw fajitas in microwave; cut into bite-size pieces.
4
Add fajitas to soup; stir in heavy cream, corn, black beans, tomatoes and Adams rub.
5
Return to a boil. Simmer 10 minutes or until piping hot and slightly thickened.
6
Remove from heat; serve in soup bowl and garnish with cilantro.

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