New this month
Get the Allrecipes magazine

Moira Mitchell's Quick and Easy Taco Soup

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."
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 443 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's note:
  • Have a variety of chip choices; tortilla, Fritos®, or Doritos® chips are a good idea. You can mix and match as you go back for seconds.

Nutrition Facts


Per Serving: 443 calories; 16.9 g fat; 60.1 g carbohydrates; 18.3 g protein; 27 mg cholesterol; 1436 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

this was quick and easy! very good for weeknight dinner. We had it over blue corn chips. thumbs up!

A very quick dinner option. Put it in the crockpot on low in the morning and its ready to go for dinner.