All you need:
Reserved beef and liquid from the Tex-Mex Pot Roast
1 (14.5 ounce) can Hy-Vee diced tomatoes with green chile peppers, undrained
1 (14.5 ounce) can Hy-Vee stewed tomatoes, undrained
1 (15 ounce) can Hy-Vee pinto beans, drained and rinsed
1 c. Hy-Vee frozen whole kernel corn
Hy-Vee tortilla chips, for serving
All you do:
Combine reserved beef and liquid, diced tomatoes, stewed tomatoes, pinto beans and corn in a large saucepan over medium-high heat.
Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Serve soup topped with tortilla chips.
For lunches to go: Transfer soup to individual insulated containers and tortilla chips to airtight containers.
Daily nutritional values:
100% vitamin A
80% vitamin C
15% calcium
15% iron
Nutrition information per serving:
Calories: 260
Carbohydrate: 53g
Cholesterol: 0g
Dietary Fiber: 12g
Fat: 1.5g
Protein: 10g
Saturated Fat: 0g
Sodium: 1680mg
Sugar: 19g
Trans fats: 0g