Recipe By abarthle
Published Mar 10th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 8 servings Calories 442.7

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 Ingredients

  • 1 (14 ounce) can vegetable broth (such as Swanson®)
  • 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

Cooking Directions

  1. 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. 2 Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

Nutrition Facts

  • Calories 442.7
  • Carbohydrate 60.1 g
  • Cholesterol 27.5 mg
  • Fat 16.9 g
  • Fiber 11.8 g
  • Protein 18.3 g
  • Saturated Fat 7.4 g
  • Sodium 1436.5 mg
  • Sugar 2 g

Chef's Notes

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.


  1. A very quick dinner option. Put it in the crockpot on low in the morning and its ready to go for dinner.
  2. this was quick and easy! very good for weeknight dinner. We had it over blue corn chips. thumbs up!
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