Roasted Tomato Tortilla Soup
15Prep Time Minutes
40Total Time Minutes
12Number of Ingredients
1 tablespoon Pure Wesson® Canola Oil
1 cup frozen whole kernel corn
1 cup chopped red onion
1/2 cup chopped celery
2 teaspoons minced jalapeno pepper
1 tablespoon minced garlic
3-1/2 cups reduced-sodium chicken broth
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1-1/2 cups shredded cooked chicken breast
1/2 cup diced queso fresco cheese
3/4 cup sour cream
2 ounces white tortilla chips, coarsely broken (2 oz = 15 chips)
3 tablespoons chopped fresh cilantro
|% Daily Value|
|Total Fat||15 g||22%|
|Saturated Fat||6 g||31%|
|Dietary Fiber||2 g||9%|
|Vitamin C||6 mg||11%|
|Vitamin A||473 iu||9%|
Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.
Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.
Queso fresco cheese may be found in most Latino markets or in the supermarket's ethnic/gourmet cheese section. Monterey Jack cheese may be substituted.
For a restaurant-style presentation, make fried tortilla strips by cutting five (8-inch) flour or corn tortillas in quarters and then into 1/8-inch wide strips. Heat 3 cups canola oil in heavy-bottomed skillet 10 to 15 minutes or until oil reaches 350°F. Cook strips 2 to 3 minutes or until lightly browned and crisp; drain on paper towels. Season with salt if desired. Store leftover strips in an airtight container up to one week.