Spicy Mexican Tortilla Soup
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
- ½ cup frozen whole kernel corn
- 2 tablespoons tomato paste
- 1 cup Tortilla chips or strips
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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.
Source
Original recipe: View Original