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Mexican Tortilla Soup

An image of prepared Mexican Tortilla Soup made with chicken, black beans, tomatoes, corn and Swanson® Natural Goodness® Chicken Broth.
  • prep time: 15 min
  • total time: 30 min
  • serves: 8 people

We make this classic Mexican dish easy with the help of Swanson® Chicken Broth. Combine chicken, black beans and veggies in the flavorful chicken broth, and you’re well on your way to vibrant spicy soup. Top it off with crushed tortilla chips to give it the perfect crunch and enjoy with the whole family.

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 or shredded cooked turkey
  • 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 Chicken Broth or Organic 100% Natural Chicken Broth
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons lime juice

Instructions

  • Tips

    • Can I use my leftover turkey from Thanksgiving? YES!  Substitute turkey for the chicken (light or dark meat, they both work great).
    • Top it like a taco!  Top your soup with diced avocado, sour cream and/or chopped fresh cilantro.
    • If you don't have cooked chicken, use 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes.  Heat the oil in the skillet as shown above, then add the chicken and cook until browned.  Add the onion and peppers to the skillet with the chicken and follow the rest of the recipe as shown.
    • Make It Spicy: Swap in Swanson® Spicy Chicken Broth in place of our non-spicy version to bring the heat to this recipe.

  • Step 1

    Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp.

  • Step 2

    Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, cumin and chili powder and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes, stirring occasionally.  Stir in the lime juice.  Season to taste with salt and pepper.  Serve topped with crushed tortilla chips or strips, if desired.

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Made With

Calories 112
Total Fat 2 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 27 mg
Sodium 441 mg
Total Carb 10 g
Dietary Fiber 3 g
Sugar 3 g
Protein 12 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 8 %DV
Calories 109
Total Fat 2 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 27 mg
Sodium 581 mg
Total Carb 10 g
Dietary Fiber 3 g
Sugar 3 g
Protein 12 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 8 %DV
Potassium 8 %DV
Calories 109
Total Fat 2 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 27 mg
Sodium 429 mg
Total Carb 10 g
Dietary Fiber 3 g
Sugar 3 g
Protein 12 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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