Spice Up Your Meals with This Mouthwatering Mexican Tortilla Soup

1. Heat oil in a 6-quart stockpot over medium-high heat. Cook onion and peppers in hot oil, stirring occasionally, until tender-crisp, about 2 minutes.

2. Stir in broth, chicken, diced tomatoes, beans, corn, and tomato paste; bring to a boil. Reduce heat to low and cook for 5 minutes, stirring occasionally. Top with crushed tortilla chips or strips to serve.

Tips

You can customize soup with your favorite toppings. Try diced avocado, sour cream, or chopped fresh cilantro. Serve with lime wedges on the side to add a hint of citrus.

You can prepare soup with raw chicken by substituting 1 1/4 pounds cubed, skinless, boneless chicken breast for the cooked chicken. In Step 1, heat oil in the stockpot over medium-high heat. Cook and stir chicken in hot oil until browned. Add onion and peppers and proceed as directed above.