Recipes
Taco Soup
Barbara Gereboff
14 oz vegetarian chicken broth
1 (15 oz) can black beans drained
1 (11.5 oz) jar thick and chunky salsa
1 (11 oz) can corn, drained
8 oz sharp cheddar cheese shredded
1 cup tortilla chips
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 4 serving bowls.
Ladle hot soup into bowls.
Serve with additional tortilla chips and cheese cubes if desired
(Makes 4 servings)
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