Mexican Tortilla Soup Wal-Mart Recipe

Mexican Tortilla Soup

• 1 Tsp. canola oil

• 1 large onion, diced (about 1 cup)

• 2 large jalapeño peppers, seeded and chopped (about ½ cup)

• 2 Tbsp. tomato paste

• ½ cup frozen whole kernel corn

• 1 cup black beans, rinsed and drained

• 1 can (14.5 oz.) diced tomatoes, undrained or 3 small tomatoes, diced

• 1 carton (32 oz.) Swanson® Mexican Tortilla Flavor Infused Broth

• 2 cups shredded cooked chicken

• Tortilla chips or strips

Heat the oil in a 6 qt. saucepot over medium-high heat. Add the onion and peppers and cook for 2 min. 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 mts., stirring occasionally. Serve topped with the crushed tortilla chips or strips.

Makes: 4 servings