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® Mexican Tortilla Flavor Infused Broth
• 2 cups shredded cooked chicken
• Tortilla chips or strips (optional)

Instructions

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.