Roasted Tomato Tortilla Soup

4 of 5
(9 ratings)
Prep
Time
Total Time
Number Of
Ingredients
12
Servings6

A classic Mexican soup jazzed up by the addition of fire roasted tomatoes

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

Purchase ingredients from Peapod or Amazon

 
Directions
  1. 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.
  2. Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
  3. Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.
Cook's Tips

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.

Cook's Tips

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.

I made This!

Share your experience now

Nutrition Information
Calories: 271 View complete nutrition information
Reviews (4)

Your review of Roasted Tomato Tortilla Soup

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

mbug77 February 05, 2013

If you leave out the jalepeno and the celery and use one can of black beans along with the corn and the garlic and the onion, and the broth and tomatos and chicken and cilantro it tastes amazing and is not as spicy. In addition the roasted garlic tomatos can be used when doing it that way and just omit the extra garlic. Then it is fantastico.

momof4 December 18, 2011

This was a great comfort soup.the family loved it.

dj December 03, 2011

this recipe was very easy and good to eat for lunch or dinner

Shaza November 13, 2011

Great recipe! We love soups in the winter and this one hits the spot.