Moira Mitchell’s Quick and Easy Taco Soup

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

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.

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