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
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Tips
- Can I use my leftover turkey from Thanksgiving? YES! Substitute turkey for the chicken (light or dark meat, they both work great).
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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.
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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.
