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
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.
Comments
Post a Comment