Moira Mitchell's Quick and Easy Taco Soup

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 443 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.