Mexican Tortilla Soup
Ingredients
- 1 tsp canola oil
- 1 large onion, diced (about 1 cup)
- 2 large jalapeño peppers, seeded and chopped (about ½ cup)
- 2 cups shredded cooked boneless, skinless chicken breasts or shredded cooked turkey
- 1 cup black beans, rinsed and drained
- 1 can (14.5-oz) diced tomatoes, undrained or 3 small tomatoes, diced
- ½ cup frozen whole kernel corn
- 1 (32-oz) carton Natural Goodness chicken broth or chicken broth or organic chicken broth
- 2 Tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 Tbsp lime juice
Instructions
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, cumin and chili powder and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Stir in the lime juice. Season to taste. Serve topped with crushed tortilla chips or strips, if desired.
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