2 tablespoons Pure Wesson® Vegetable Oil
1 cup chopped onion
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
3 cans (14 oz each) reduced-sodium chicken broth
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (4 oz each) diced green chilies
2 cups shredded cooked chicken
1 can (15.25 oz each) reduced sodium yellow sweet corn, drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup broken tortilla chips (1 cup broken = 2 oz)
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||2 g||9%|
|Vitamin C||45 mg||76%|
|Vitamin A||676 iu||14%|
Heat oil in large saucepan over medium-high heat. Add onion, bell peppers and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
Add broth, undrained tomatoes and chilies. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
Ladle hot soup into serving bowls. Top with tortilla chips.
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