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Mexican Black Bean tortilla Soup Recipe

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This recipe for Mexican Black Bean tortilla Soup is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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