Mexicana Tomato and Corn Soup

Ingredients

• 1 tsp vegetable oil
• 1 onion
• 1 celery stalk
• 1 large whole-wheat tortilla
• 1 ¹⁄₂ cups corn niblets
• 2 tbsp Taco Seasoning
• 1 can (14 oz/398 ml) crushed tomatoes
• 4 cups beef broth
• 1 can (19 oz/540 ml) kidney beans

Preparation

1. Coat Multipurpose Pot with oil and set over medium heat. Add onion and celery. Sauté for 5 minutes, until soft.
2. Add tortilla strips, corn, and Taco Seasoning. Cook, stirring often, for about 3 minutes, until softened. Stir in tomatoes and beef broth. Bring to a boil, then cover and simmer for about 15 minutes.
3. Add beans and simmer until heated through. Spoon into bowls and serve.