Moira Mitchell'S Quick And Easy Taco Soup - cooking recipe
Ingredients
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1 (14 ounce) can vegetable broth (such as Swanson(R))
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
Preparation
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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.
Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.
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