Moira Mitchell's Quick and Easy Taco Soup


  • 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

  • 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.

  • Cook's note:

    Have a variety of chip choices;tortilla, Fritos(R), or Doritos(R) chips are a good idea. You can mix and match as you go back for seconds.

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