PREP TIME 12 hours 15 minutes
COOK TIME 12 hours 40 minutes
YIELD 6
A classic Mexican soup jazzed up by the addition of fire roasted tomatoes
INGREDIENTS
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)PREPARATION:
- 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.
Cooking 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.