Yet complementary of my mothers recipes I enjoyed as a kid! This is a tasty and flavorful soup that is easy to make and works as a supreme lunch or dinner meal. I can remember as a kid that I liked to pour the hot soup higher than the chips and cheese and put on an act gone the cheese as it melted (who says you cant work following your food?) I hope you enjoy this soup as much as I have and make friendly intimates memories like it.
The ingredient of Moira Mitchells Quick and Easy Taco Soup
- 1 (14 ounce) can vegetable broth (such as Swansonu00ae)
- 2 (15.25 ounce) cans Mexican-style corn past 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 mix
The instruction how to make Moira Mitchells Quick and Easy Taco Soup
- swell vegetable broth, corn, black beans, and salsa in a pot higher than medium-high heat. Bring to a boil and cook until heated through, practically 5 minutes.
- Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup on top of higher than chips and cheese.
Nutritions of Moira Mitchells Quick and Easy Taco Soup
calories: 442.7 caloriescarbohydrateContent: 60.1 g
cholesterolContent: 27.5 mg
fatContent: 16.9 g
fiberContent: 11.8 g
proteinContent: 18.3 g
saturatedFatContent: 7.4 g
servingSize:
sodiumContent: 1436.5 mg
sugarContent: 2 g
transFatContent:
unsaturatedFatContent:
