Rating: 3.2 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

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.

Nutrition Facts

443 calories; protein 18.3g; carbohydrates 60.1g; fat 16.9g; cholesterol 27.5mg; sodium 1436.5mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
10/17/2012
this was quick and easy! very good for weeknight dinner. We had it over blue corn chips. thumbs up! Read More
(3)
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/17/2012
this was quick and easy! very good for weeknight dinner. We had it over blue corn chips. thumbs up! Read More
(3)
Rating: 4 stars
03/07/2014
A very quick dinner option. Put it in the crockpot on low in the morning and its ready to go for dinner. Read More
(1)