RECIPE: Mexican Tortilla Soup

In my world, soup is a main food group. I stockpile it, order it at restaurants, and lately I make it myself! Soup recipes are great because you can change little things to cater to your specific tastes and also great if you have a busy schedule because you can start it in the crockpot and let it sit or make a big batch on Sunday night and have throughout the week!

This soup is made using Swanson 100% natural Mexican Tortilla flavor infused broth.

Below is the Swanson recipe/instructions, but I can't do spicy so I substituted jalapeno peppers for 1/2 green, 1/2 red, 1/2 yellow, and 1/2 orange peppers all chopped. I cut fresh tomatoes and used some sunburst. I used canned shredded chicken but before I have grabbed a rotisserie chicken, pulled the white meat off for the soup and put the rest in gladware for other meals, so easy!

I sprinkled a tiny bit of Mexican cheese on my bowl and ate with corn tortilla chips.

INGREDIENTS

1 teaspoon canola oil
1 large onion, diced (about 1 cup)
2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips 

INSTRUCTIONS

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 the crushed tortilla chips or strips.