Moira Mitchell's Quick and Easy Taco Soup recipe

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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

  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.

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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