Name: Moira Mitchell's Quick and Easy Taco Soup recipe
Ingredients: 1 (14 ounce) can vegetable broth (such as Swanson®);2 (15.25 ounce) cans Mexican-style corn with red and green peppers;2 (15 ounce) cans black beans, drained and rinsed;1 (10 ounce) container chunky salsa;1 (8 ounce) package tortilla chips;1 (8 ounce) package shredded Mexican cheese blend

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Ingredients

1 (14 ounce) can vegetable broth (such as Swanson®) 2 (15.25 ounce) cans Mexican-style corn with red and green peppers 2 (15 ounce) cans black beans, drained and rinsed 1 (10 ounce) container chunky salsa 1 (8 ounce) package tortilla chips 1 (8 ounce) package shredded Mexican cheese blend

Nutrition Info

442.7 calories carbohydrate: 60.1 g cholesterol: 27.5 mg fat: 16.9 g fiber: 11.8 g protein: 18.3 g saturatedFat: 7.4 g servingSize: - sodium: 1436.5 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Directions

Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

Recipe Yield

8 servings

Recipe Note

Yet another of my mother's recipes I enjoyed as a kid! This is a tasty and flavorful soup that is easy to make and works as a great lunch or dinner meal. I can remember as a kid that I liked to pour the hot soup over the chips and cheese and play with the cheese as it melted (who says you can't play with your food?) I hope you enjoy this soup as much as I have and make good family memories with it.

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