"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexican Black Bean tortilla Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Mexican Black Bean tortilla Soup, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 15 oz. cans black beans
1 15 oz can fat-free vegetable soup
1 1/2 cups water
11 oz corn (I like frozen but you can use can)
1 15 oz can chopped tomatoes (or stewed)
1/2 c salsa
2 c baked tortilla chips

Directions:
Directions:
Combine all ingredients, except the chips in a saucepan. Simmer over low heat for 20 minutes. Break up the ships slightly 1/2 in the bottom of a soup bowl. Ladle the soup over the chips & let rest for a minute or two to soften the chips. Repeat with the remaining ships & soup.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
If you like the chips crispy just put them on the table & people can put on top of soup. McDougall recipe.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

290W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!