Moira Mitchell's Quick and Easy Taco Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
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. 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 |
Directions:
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.
2. Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.
|
|