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Nutrition Facts
Serving Size 332 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 120 mg 5%
Total Carbohydrate 30 g 10%
Dietary Fiber 5 g 20%
Sugars 9 g
Protein 20 g
Vitamin A 100% Iron 15%
Vitamin C 90% Calcium 6%
*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.

Tex-Mex Caldo

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 cup(s) H-E-B Fully Cooked Pot Roast, cut into bite size pieces
5 greenhouse tomatoes, chopped
3 Oz fried onions
3 carrots, peeled and sliced
6 corn on the cob
1/2 green cabbage, shredded
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Instructions

1
Fill a large 8-quart pot with 2 quarts of water.
2
Add pot roast, tomatoes, fried onions, and carrots; bring to a boil over high heat.
3
Reduce heat to medium, cover and cook soup for 10 minutes.
4
Add corn to soup; cover until the corn is cooked through.
5
Add cabbage, stir and remove from heat.
6
Serve with a squeeze of lime and hot tortillas.

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