Moira Mitchell's Quick and Easy Taco Soup

Ingredients

• 30 ounce black beans drained and rinsed canned
• 30.5 ounce regular corn with red and green peppers mexican-style canned
• 10 ounce chunky salsa 
• 8 ounce mexican cheese blend shredded
• 8 ounce tortilla chips 
• 14 ounce vegetable broth swanson® canned (such as )

Equipment

• bowl
• ladle
• pot

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.