Spicy Mexican Tortilla Soup

• 1 teaspoon canola oil
• 1 large onion, diced
• 2 large jalapeno peppers, seeded and chopped
• 2 tablespoons tomato paste
• 1/2 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(R) Mexican Tortilla Flavor Infused Broth
• 2 cups shredded cooked chicken
• Tortilla chips or strips (optional)

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.

canola oil, onion, jalapeno peppers, tomato paste, kernel corn, black beans, tomatoes, tortilla flavor, chicken, tortilla chips

Taken from www.allrecipes.com/recipe/235626/spicy-mexican-tortilla-soup/ (may not work)