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Who doesn’t love a spicy meal served with icy cool margaritas? I know I do, and with this hot summer weather, there is nothing better than hosting a fiesta themed bash with Mexican Tortilla Soup and Frozen Margaritas! So when Swanson asked me to do a post featuring their scrumptious Swanson Chicken Broth and summer entertaining, I thought what a perfect opportunity. A fun filled fiesta, centered on a spicy Mexican soup and icy cool margaritas! So grab your friends, and your favorite party dress and celebrate summer! This summer Sam’s Club and Swanson have partnered to bring you a sweepstakes with over $3,000 in prizes! To enter, see the details and use the form below for several ways to win.

I love soup, even in the summer. During these hot summer months when the weather is still rather warm, I like to serve lighter soups that have a clear broth base. This recipe comes together in about thirty minutes – making it perfect for those summer weeknights when the thought of cooking over a hot stove all day sounds so unappealing. This spicy Mexican Tortilla Soup is filled with chicken, corn, black beans, and topped with crispy tortilla strips, and sharp cheddar cheese.

Since I do a lot of cooking, I often buy things I use often in bulk that won’t go bad for awhile. Items such as flour, pasta, sugar, and Swanson Chicken Broth are all items I keep stocked in my pantry. A trip to Sam’s Club every once in awhile helps keep me stocked and prepared, so I never run out of items when cooking.

Did you know that Swanson Chicken Broth helps get dinner off to a quick and flavorful start? Sam’s Club carries the 32 oz. cartons in 3 packs – and just recently started carrying a 6 pack of 32 oz cartons! I say stock up, and use Swanson Chicken Broth to flavor everything from mashed potatoes to a variety of soups.

For the latest news, special offers and even more delicious recipes, follow Swanson on Facebook and Pinterest ! For more ideas on how to use it in delicious summer recipes, visit the social hub. I’d love to hear your favorite ways to use Swanson Chicken Broth in summer dishes!

 

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Ingredients:

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

6 cups Swanson chicken broth

1 (14.5-ounce) can fire roasted diced tomatoes

1 (14.5-ounce) can black beans, rinsed and drained

1 (14.5-ounce) can corn, rinsed and drained

3 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

1 (8-inch) flour tortilla, grilled, cut into thin strips

1 cup shredded cheddar cheese

 

Directions:

1. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Pour the chicken broth, tomatoes corn and beans into the pot and bring to a boil.

2. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.

3. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, and cheese.

 

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