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Nutrition Facts
Serving Size 358 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 950 mg 40%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 21 g
Vitamin A 80% Iron 6%
Vitamin C 25% Calcium 4%
*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.
Speedy Tortilla Soup
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz H-E-B Cilantro Salsa
58 Oz Hill Country Fare Chicken Broth
12 Oz H-E-B Fully Cooked Sliced Chicken Breast Seasoned for Fajitas
1 1/2 cup(s) HCF Vegetable Oil
8 H-E-B White Corn Tortillas, cut into thin strips
8 Oz H-E-B Jalapeño Jack Cheese
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Instructions

1
Combine cilantro salsa, chicken broth, and sliced chicken fajitas in a large saucepan.
2
Bring soup to a boil over high heat and then reduce to low heat; cook soup for 10 minutes.
3
While soup is cooking, pour oil in a heavy skillet and heat over high heat for 3 minutes.
4
Place a handful of tortilla strips into the hot oil and fry until crisp (about 1 minute).
5
Drain fried tortilla strips on paper towels.
6
Top each bowl of soup with fried tortilla chips and 1/4 cup shredded cheese.

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