Quick Mexican Tortilla Soup
1 pound lean ground beef
two 16 ounce jars chunky salsa
two 14 ounce cans beef broth
1 cup frozen, thawed corn kernels
crushed tortilla chips
Brown beef in a large saucepan. Drain fat. Add salsa, broth and corn
kernels and heat to a boil. Reduce heat and simmer 5 minutes. Ladle
soup into bowls and garnish with tortilla chips.
Serves 4 to 6.