Moira Mitchells Quick and Easy Taco Soup

Yet another of my mother’s recipes I enjoyed as a kid! This is a tasty and flavorful soup that is easy to make and works as a great lunch or dinner meal. I can remember as a kid that I liked to pour the hot soup over the chips and cheese and play with the cheese as it melted (who says you can’t play with your food?) I hope you enjoy this soup as much as I have and make good family memories with it.

Step: 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.

Step: 2

Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

Per Serving: 443 calories; protein 18.3g; carbohydrates 60.1g; fat 16.9g; cholesterol 27.5mg; sodium 1436.5mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.