Vegetable-Tortilla Soup
Recipe from RO*TEL

Easy-to-make soup with mixed vegetables, zesty tomatoes, tortilla chips, and cheddar cheese.

Vegetable-Tortilla Soup

by 4  people

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  • 2  14  ounce cans 
    chicken broth
  • 1  10  ounce can 
    Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
  • 1  8  ounce can 
    Hunt's® Tomato Sauce
  • 1  16  ounce 
    frozen mixed vegetables
  • 2   cups 
  • 18   
    tortilla chips, broken
  • 1/2  cup 
    shredded cheddar cheese (1/2 cup = 2 oz)
Combine broth, undrained tomatoes, tomato sauce, vegetables, and water in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally.
Divide chips and cheese evenly among 6 soup bowls; top with soup.
Nutrition information
Per Serving: cal. (kcal) 138, Fat, total (g) 5, chol. (mg) 10, sat. fat (g) 2, carb. (g) 18, fiber (g) 4, pro. (g) 6, vit. A (IU) 3401, vit. C (mg) 6, sodium (mg) 1040, calcium (mg) 111, Percent Daily Values are based on a 2,000 calorie diet
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