Mexican Tortilla Soup

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 8 Servings
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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


  1. 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. 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.

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