Spicy Mexican Tortilla Soup

Name: Spicy Mexican Tortilla Soup
Total time: 30
Yield: 8
Ingredients: 1 teaspoon canola oil; 1 large onion, diced; 2 large jalapeno peppers, seeded and chopped; 1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth; 2 cups shredded cooked chicken; 1 (14.5 ounce) can diced tomatoes, undrained; 1 cup canned black beans, rinsed and drained; 0.5 cup frozen whole kernel corn; 2 tablespoons tomato paste; 1 cup Tortilla chips or strips

Recipe by Campbell's Kitchen from allrecipes.com

Dinner 30 Mins.

Ingredients

8 servings

•

1 teaspoon canola oil
•

1 large onion, diced
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2 large jalapeno peppers, seeded and chopped
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1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
•

2 cups shredded cooked chicken

•

1 (14.5 ounce) can diced tomatoes, undrained
•

1 cup canned black beans, rinsed and drained
•

0.5 cup frozen whole kernel corn
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2 tablespoons tomato paste
•

1 cup Tortilla chips or strips

Instructions

Heat oil in a 6-quart stockpot over medium-high heat. Cook onion and peppers in hot oil, stirring occasionally, until tender-crisp, about 2 minutes.
Stir in broth, chicken, diced tomatoes, beans, corn, and tomato paste; bring to a boil. Reduce heat to low and cook for 5 minutes, stirring occasionally. Top with crushed tortilla chips or strips to serve.