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Moira Mitchell's Quick and Easy Taco Soup

Rated as 3.75 out of 5 Stars

"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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20 m servings 443
Original recipe yields 8 servings


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  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.


  • 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 60.1 18.3 27 1436 Full nutrition

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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.