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Moira Mitchell's Quick and Easy Taco Soup Recipe

Recipe by: abarthle

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook10 m
  • Ready In20 m
  • 1Combine 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.
  • 2Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.
Footnotes
  • 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.
Ingredients
  • 8 servings
  • 443 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    443
    22%
  • Fat:
    16.9
    26%
  • Carbs:
    60.1
    19%
  • Protein:
    18.3
    37%
  • Cholesterol:
    27
    9%

Based on a 2,000 calorie diet

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