Mexican Tortilla Soup

By cecelia26_

Ingredients

• 1 teaspoon canola oil
• 1 large onion, diced (about 1 cup)
• 2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
• 2 tablespoons tomato paste
• 1/2 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

Details

Adapted from campbellskitchen.com

Preparation

Step 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.
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.