[DRAFT]
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 8 Servings |
Ingredients
- 1 teaspoon canola oil
- 1 large onion, diced (about 1 cup)
- 2 large jalapeno peppers, seeded and chopped (about ½ cup)
- 2 tablespoons tomato paste
- ½ 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
- 1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
- 2 cups shredded cooked chicken
- Tortilla chips or strips
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 the crushed tortilla chips or strips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 177 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 26 mg |
| Sodium | 139 mg |