Soup -Taco Soup

There is nothing better than a great bowl of soup on a cool fall or winter day. At one time I said that I could eat a potato each day, then the pounds began to sneak up on me, and now I think I could eat soup each day so that I don't eat such a large meal. This is another recipe from a friend. Soups on!

TACO SOUP

2 (13 3/4 oz) cans ready-to-serve chicken broth

15 oz can black beans, drained and rinsed

11 1/2 oz jar thick and chunky medium hot salsa

11 oz can Mexican-style corn

8 oz sharp cheddar cheese

Tortilla chips, broken into bit-size pieces

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

Grate cheese and divide it and tortilla chips in serving bowls: ladle hot soup into bowls. Serve with additional chips and cheese if desired. YUMMY!