Moira Mitchell's Quick and Easy Taco Soup

Moira Mitchell's Quick and Easy Taco Soup

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
abarthle
Recipe by  abarthle

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

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Reviews (2)

Rate This Recipe
tim
1

tim

this was quick and easy! very good for weeknight dinner. We had it over blue corn chips. thumbs up!

Red10
0

Red10

A very quick dinner option. Put it in the crockpot on low in the morning and its ready to go for dinner.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 443 cal
  • 22%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 60.1 g
  • 19%
  • Protein
  • 18.3 g
  • 37%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 1436 mg
  • 57%

Based on a 2,000 calorie diet

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Quick and Easy Chicken Noodle Soup

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Easy and Super Delicious Black Bean Soup