Mexican Chicken Tortilla Soup Recipe | Campbell's Kitchen

Name: Mexican Chicken Tortilla Soup Recipe | Campbell's Kitchen
Ingredients: 1 teaspoon canola oil; 1 large onion, diced (about 1 cup); 2 large jalapeño pepper, seeded and chopped (about 1/2 cup); 2 cups shredded cooked boneless, skinless chicken breast; 1 cup black beans, rinsed and drained; 1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced; 1/2 cup frozen whole kernel corn; 1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Chicken Broth; 2 tablespoons tomato paste; 2 teaspoons ground cumin; 1 teaspoon chili powder; 2 tablespoons lime juice

"Try our updated Mexican tortilla soup with chicken recipe that now uses Swanson® Chicken Broth, black beans, cumin and lime juice to make this one fabulous dish...."

INGREDIENTS

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1 teaspoon canola oil

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1 large onion, diced (about 1 cup)

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2 large jalapeño pepper, seeded and chopped (about 1/2 cup)

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2 cups shredded cooked boneless, skinless chicken breast

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1 cup black beans, rinsed and drained

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1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced

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1/2 cup frozen whole kernel corn

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1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Chicken Broth

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2 tablespoons tomato paste

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2 teaspoons ground cumin

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1 teaspoon chili powder

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2 tablespoons lime juice

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