1 tsp canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 T tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 14.5 oz can diced tomatoes, undrained
32 oz. chicken broth
2 cups shredded cooked chicken
tortilla chips
Directions:
Heat the oil in a 6 quart saucepot over medium high heat. Add the onion and peppers and cookf or 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 crushed tortilla chips.
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