Easy Taco Soup by Ashleigh Belliston

Ingredients
1 can (about 14 oz) diced tomatoes
1 can (about 14 oz) low-sodium chicken or beef broth
2 cans (about 14 oz) black beans, kidney bean, or pinto beans
1 can (about 14 oz) corn
1 packet dry taco seasoning
1/2 pound ground beef, cooked (optional)

Mix all ingredients together in medium to large saucepan. Cook over medium heat until heated through. Serve with baked tortilla chips.

Baked Tortilla Chips

4-5 corn tortillas (makes 32-40 chips)

Use a pizza cutter to cut tortilla into 8 wedges. Place wedges on an ungreased baking sheet, bake at 400 degrees for 5-10 minutes. Remove from oven and cool before eating. (serves 4)