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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.
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
Directions
Step 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.
Step 2
Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 443 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat7g | 37% |
| Cholesterol28mg | 9% |
| Sodium1437mg | 62% |
| Total Carbohydrate60g | 22% |
| Dietary Fiber12g | 42% |
| Total Sugars2g | |
| Protein18g | |
| Vitamin C13mg | 66% |
| Calcium289mg | 22% |
| Iron4mg | 21% |
| Potassium682mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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