Moira Mitchell's Quick and Easy Taco Soup
Description
This quick and easy taco soup is packed with black beans, corn, and salsa. Ladle it over your favorite tortilla chips and Mexican cheese.
Ingredients
•
1 (14 ounce) can vegetable broth (such as Swanson®)
•
2 (15 1/4 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.