Moira Mitchell's Quick and Easy Taco Soup
"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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Ingredients20 m servings 443 cals
Original recipe yields 8 servings
- 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.
- 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.
Per Serving: 443 calories; 16.9 g fat; 60.1 g carbohydrates; 18.3 g protein; 27 mg cholesterol; 1436 mg sodium. Full nutrition
ReviewsRead all reviews 2
this was quick and easy! very good for weeknight dinner. We had it over blue corn chips. thumbs up!