Here in the Pacific Northwest where winter can get quite rainy, soup is a staple in my home. There is something about rainy weather that makes me want soup. It is always an inexpensive and quick meal option which is great as well. The weather has actually been warming up quite a bit and Mr. Sun has made many appearances in the last few weeks. This is a sign that soup season is coming to an end for me, so I had to sneak in this taco soup for dinner recently. My friend, Miranda shared this recipe with me last year and it is one of my absolute favorites. It is so easy to make and we all love it!
1 can (16 oz) refried beans
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) black beans, rinsed and drained
1 can (14 oz) chicken broth
1 1/2 cups frozen corn OR 1 can whole kernel corn
3/4 cup salsa
3/4 cup cubed cooked chicken OR 1 lb. ground beef, browned
1/2 cup water
2 cups shredded cheddar cheese
Tortilla chips, optional
In a large saucepan, combine first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheese. If you like, crumble tortilla chips on bottom of bowl and ladle soup over chips. You can also just crush a few chips on top of the soup if you prefer. It's also great topped with a spoonful of sour cream.
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