I love cooking and eating really flavorful fare. During the winter months, I satisfy those cravings with a lot of hearty, spicy comfort foods and Chicken Tortilla soup is often on the menu.
Topped with tortilla chips, sour cream and avocado, this savory fusion of flavors really hits the spot. I love how the cool creamy sour cream and avocado meet with the spicy heat of the soup and crunch of the tortilla chips. It’s like a salsa dance in your mouth.
On a recent shopping trip I was pleasantly surprised to find that Swanson’s now has a Mexican Tortilla Flavor Infused Broth with a great recipe right on the package. It’s quick, easy and quite delicious.
1 teaspoon canola or olive oil
1 large onion, diced (about 1 cup)
2 large jalapeño peppers, chopped (I leave in the vein and seeds for more kick)
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
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips
Sliced avocado and sour cream for garnish
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. 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. Garnish with sliced avocado and sour cream.