Roasted Tomato Tortilla Soup

Name: Roasted Tomato Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp Pure Wesson Canola Oil; 118 milliliters chopped celery; 355 milliliters shredded cooked chicken breast; 237 milliliters frozen whole kernel corn; 3 Tbsps chopped fresh cilantro; 1 Tbsp minced garlic; 2 teaspoons minced jalapeno pepper; 828 milliliters reduced-sodium chicken broth; 118 milliliters diced queso fresco cheese; 237 milliliters chopped red onion; 177 milliliters sour cream; 411 grams can each) Hunts Fire Roasted Diced Tomatoes, drained; 57 grams white tortilla chips, coarsely broken (2 oz = 15 chips)

Roasted Tomato Tortilla Soup might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 265 calories, 15g of protein, and 16g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up garlic, kernel corn, chicken breast, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Hands On: 15 minutes Total: 40 minutes

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.

Ingredients you will need

Vegetable

Jalapeno Pepper

Celery

Onion

Corn

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic; cook 1 minute or until aromatic.

Ingredients you will need

Garlic

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.

Ingredients you will need

Tomato