Mexican Soup

Ingredients:

1 tsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil

1 lg onion

1 small jalapeno pepper chopped

2 cups shredded cooked boneless, skinless chicken breast

1 cup black beans, rinsed and drained

1 can diced tomatoes, undrained

½ cup frozen whole kernel corn

½ cup shredded carrots

32 oz chicken broth

2 Tbsp tomato paste

2 Tbsp  Bittersweet Herb Farm Mexican seasoning

Directions:

 Heat the  Bittersweet Herb Farm Chili Pepper with Garlic Oil in a 6-quart sauce pot over medium-high heat.  Add the onion and jalapeno peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.

Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, shredded carrots, Bittersweet Herb Farm Mexican seasoning and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes, stirring occasionally.  Serve topped with crushed tortilla chips or strips, if desired.