I've read so many different recipes on how to make this soup, and this is by far the best one. This particular version of this soup tastes just like the chicken tortilla soup they serve at Chili's and is brought to you by Swanson who makes the best broths, in my opinion.
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Chicken Tortilla Soup
INGREDIENTS
1 teaspoon canola oil
1 large onion, diced (about 1 cup)
2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
32 ounces (1 carton) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Mexican blend shredded cheese for garnish (optional)
Tortilla strips for garnish (optional)
DIRECTIONS
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.
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