Mexican Soup with Tortilla Chips

Ingredients

• 28 oz beef broth canned
• 7 oz regular corn undrained canned
• 1 cup four cheese shredded mexican style kraft finely
• 1 lb ground beef lean
• 16 oz taco bellâ® & chunky salsa thick
• 1 oz tortilla chips crushed

Equipment

• sauce pan

Directions

1. Brown meat in large saucepan; drain.
2. Add broth, salsa and corn; stir. Bring to boil; simmer on low heat 5 min. or until heated through.
3. Serve topped with crushed chips and cheese.