Mexican Tortilla Soup

By nlhartman

Ingredients

• 1 t. canola oil
• 1 large onion, diced
• 2 jalapeno peppers, seeded and chopped(optional)
• 2 T. tomato paste
• 1/2 c. frozen whold kernel corn
• 1 c. black beans, rinsed and drained
• 1 can diced tomatoes, undrained or 3 small tomatoes, diced
• 1 carton(32 oz.) Swanson Mexican Tortilla Flavor infused Broth
• 2 c. shredded cooked chicken
• Tortilla chips or strips
• Top with cheddar cheese if desired

Details

Adapted from swansonsbroth.com

Preparation

Step 1

Heat the oil in a 6 qt. saucepot over medium-high heat.
Add the onion and pepper and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato past, corn, beans, tomatoes, broth and chicken and heat to a boil.
Reduce the heat to low.
Cook for 5 minutes, stirring occasionally.
Sever topped with the crushed tortilla chips or strips and cheese.