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 calories
carbohydrate: 14.6 g
cholesterol: 10 mg
fat: 3.2 g
fiber: 3.5 g
protein: 7.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 651.1 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 cups

Recipe Note

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

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