Mexican Tortilla Soup

Serving Size: 8
Prep Time:
Total Time:


  • 1 tsp canola oil
  • 2 cup shredded cooked chicken
  • 1 carton Swanson® Mexican Tortilla Flavor Infused Broth
  • 1 Can can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
  • 1 cup black beans, rinsed and drained
  • 0.5 cup frozen whole kernel corn
  • 2 Tbsp tomato paste
  • 2 large jalapen?o peppers, seeded and chopped (about 1/2 cup)
  • 1 large onion, diced (about 1 cup)
  • tortilla chips or strips


  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.

Serving Suggestion: Customize your soup with your favorite toppings! Try diced avocado, sour cream and/or chopped fresh cilantro. Serve with lime wedges on the side to add a twist of citrus.

Alternate Preparation: You can substitute 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes, for the cooked chicken. In Step 1, heat the oil over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Add the onion and peppers and proceed as directed above.