With hearty corn and beans, crunchy chips and melted cheese, this taco soup has just enough spice for a zesty kick!
1. Brown the ground beef in a big soup pot.
2. Once browned, add corn, kidney beans, diced tomatoes, taco seasoning and about 1 1/2 cups of water. Simmer for 5 minutes, then stir in half of the shredded cheddar cheese.
3. Cook for another 10 to 20 minutes. After the soup is cooked, crush a handful of tortilla chips into the bottom of each soup bowl, then add the taco soup.
4. Top with a handful of shredded cheese.
Tip: Top with Señora Verde Tortilla Chips for some crunch!