Easy Taco Soup

Ingredients:

• 1 lb ground chuck
• 1 large onion, chopped
• 4 cups water
• 1 (16 ounce) can red kidney beans, drained
• 1 (15 1/2 ounce) can pinto beans, drained
• 1 (15 1/4 ounce) can corn niblets, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can tomato sauce
• 1 (10 3/4 ounce) can tomato soup
• 1 (10 ounce) can diced tomatoes with green chilies (Rotel)
• 1 (10 ounce) can enchilada sauce
• 1 (1 1/4 ounce) package taco seasoning mix (or make your own, like I do!)
• 1 teaspoon salt
  

Garnish:

• shredded cheese
• sour cream
• tortilla chips

In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.

Note: Try this soup with corn chips. Soup can be made 1 day ahead and reheated before serving. Or freeze for up to 1 month. Thaw in refrigerator before reheating.

Serves: 10-12

recipe from www.cookingwithpauladeen.com