Moira Mitchell s Quick and Easy Taco Soup

1 (14 ounce) can vegetable broth (such as Swanson®)

2 (15.25 ounce) cans Mexican-style corn with red and green peppers

2 (15 ounce) cans black beans, drained and rinsed

1 (10 ounce) container chunky salsa

1 (8 ounce) package tortilla chips

1 (8 ounce) package shredded Mexican cheese blend

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.

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