Spicy Mexican Tortilla Soup - cooking recipe

Ingredients

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)

Preparation

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.
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.