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
• 0.5 cup frozen whole kernel corn
• 2 tablespoons tomato paste
• 1 cup Tortilla chips or strips

Steps

1. 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.
2. 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.