Spicy Mexican Tortilla Soup recipe
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Ingredients
- 1 teaspoon canola oil 1 large onion, diced 2 large jalapeno peppers, seeded and chopped 2 tablespoons tomato paste ½ cup frozen whole kernel corn 1 cup canned black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes, undrained 1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth 2 cups shredded cooked chicken 1 cup Tortilla chips or strips
Nutrition Info
- 115.7 caloriescarbohydrate: 14.6 gcholesterol: 10 mgfat: 3.2 gfiber: 3.5 gprotein: 7.4 gsaturatedFat: 0.6 gservingSize: -sodium: 651.1 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Spicy Mexican Tortilla Soup
Directions
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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 crushed tortilla chips or strips, if desired.