Mexican Tortilla Soup

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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