Taco Soup

 

Two 13 3/4-ounce cans ready-to-serve chicken broth
15-ounce can black beans, drained and rinsed
11 1/2-ounce jar thick and chunky medium-hot salsa
11-ounce can Mexican-style corn, drained
8 ounces sharp cheddar cheese, cut in 1/2-inch cubes (about 1 1/2 cups)
1 cup tortilla chips, broken into bite-size pieces

In a large saucepan, combine chicken broth, black beans, salsa and corn. Simmer, uncovered, to blend flavors, about 5 minutes.

Divide cheese and tortilla chips among four serving bowls; ladle hot soup into bowls. Serve with additional tortilla chips and cheese cubes, if desired. Serves 4.

Nutrition facts per serving (without additional chips and cheese): 451 calories, 21 grams protein, 24 grams fat, 38 grams carbohydrates, 451 milligrams calcium.
Copyright 1995, The Associated Press