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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.

My Private Notes

Name: Mexican Tortilla Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 Servings
Cuisine: mexican
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