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.
- 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
- 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.
- 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
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