Roasted Tomato Tortilla Soup

Ingredients

• 1 tablespoon wesson canola oil pure
• 0.5 cup celery chopped
• 1.5 cups chicken breast shredded cooked
• 1 cup kernel corn whole frozen
• 3 tablespoons cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 2 teaspoons jalapeno minced
• 3.5 cups chicken broth reduced-sodium
• 0.5 cup queso fresco cheese diced
• 1 cup onion red chopped
• 0.8 cup cup heavy whipping cream sour
• 14.5 oz hunt's tomatoes diced fire roasted drained canned
• 2 ounces tortilla chips white (2 oz = 15 chips)

Equipment

• bowl
• sauce pan

Directions

1. Hands On: 15 minutes Total: 40 minutes
2. 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.
3. Add garlic; cook 1 minute or until aromatic.
4. 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.
5. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.