Roasted Tomato Tortilla Soup

Roasted Tomato Tortilla Soup

Roasted Tomato Tortilla Soup

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

PREP TIME 12 hours 15 minutes

COOK TIME 12 hours 40 minutes




3 1/2 Cup reduced-sodium chicken broth
1/2 Cup chopped celery
1/2 Cup diced queso fresco cheese
1 1/2 Cup shredded cooked chicken breast
1 Cup frozen whole kernel corn
3/4 Cup sour cream
1 Tablespoon minced garlic
3 Tablespoon chopped fresh cilantro
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1 Cup chopped red onion
2 Teaspoon minced jalapeno pepper
1 Tablespoon Pure Wesson® Canola Oil
2 Ounce white tortilla chips, coarsely broken (2 oz = 15 chips)


  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.

Nutritional Information

Serving Size: 1-1/4 cups
Calories 272
Saturated Fat 6 g
Total Fat 15 g
Cholesterol 53 mg
Sodium 611 mg
Carbohydrate 19 g
Dietary Fiber 2 g
Protein 17 g
Sugars 5 g
Calcium 139 mg
Iron 2 mg
Vitamin A 487 iu
Vitamin C 4 mg

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