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Soup Recipes

Mexican Tortilla Soup


This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

What You Need

  • 1 teaspoon canola oil
  • 1 large onion, diced (about 1 cup)
  • 2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
  • 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
  • 32 ounces (1 carton) Swanson® Mexican Tortilla Flavor Infused Broth
  • 2 cups shredded cooked chicken


  1. Heat the oil in a 6-quart saucepot over medium-high heat.
  2. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
  3. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil.
  4. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
  5. Serve topped with crushed tortilla chips or strips, if desired.
Cooking time (duration)

Prep Time: 15 min, Total Time: 30 min

Number of servings (yield)

8 servings




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Ratings & Reviews

1 review

Perfect addition to our Cinco De Mayo Celebration!
Jess S. – 05/04/2015 –

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