Mexican Tortilla Soup
[DRAFT]
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 8 Servings
Ingredients
1 teaspoon canola oil
1 large onion, diced (about 1 cup)
2 large jalapeno peppers, seeded and chopped (about ½ cup)
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips
Directions
- 1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- 2. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with the crushed tortilla chips or strips.
