What's for Dinner Tonight? - Mexican Tortilla Soup

From Swanson this classic Mexican dish combines chicken, black beans and veggies in a spicy broth bursting with flavor. We enjoy foods with a real kick of heat, and this soup didn't disappoint. Even with the 1/2 cup of sliced jalapenos, the other flavors shine through.

Mexican Tortilla Soup

Serves 8

1 teaspoon vegetable oil
2 large jalapeno peppers. seeded and chopped (about 1/2 cup)**
1 cup black beans, rinsed and drained
1/2 cup frozen whole kernel corn
2 tablespoons tomato paste
1 teaspoon chili powder
1 large onion, diced (about 1 cup)
2 cups shredded cooked boneless, skinless chicken breast
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) chicken stock
2 teaspoons ground cumin
2 tablespoons lime juice
Tortilla strips for topping

1. Heat the oil in a 6-quart pot over medium-high heat. Add the onion and jalapeno peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.

2. Stir in the chickens beans, tomatoes, corn, broth, tomato paste, cumin and chili powder and heat to a boil. Reduce heat to low. Cook for 5 minutes, stirring occasionally. Stir in the lime juice. Season to taste. Serve topped with tortilla strips.

You can also add other toppings like chopped avocado, sour cream and fresh cilantro.

**This soup is very spicy, so if your family or guests do not like the heat, you may want to cut the jalapenos in half.**


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