Zippy Taco Soup

Leah made dinner tonight!!Yeah!

 We have had this recipe for a couple years now and every time we make it it changes.

The Basic:

1 can pinto beans

1 can black beans

1 can red kidney beans

1 can diced tomatoes

1 small can enchilada sauce

1 can beef broth (or vegetable broth )

1 can corn (I prefer frozen, about a cup and a half)

1 onion, chopped

2 tablespoons butter or oil

Saute the onion in the butter in a large sauce pan.

When tender, add everything else.

Heat through.

Too easy.

Now comes the fun part, the list of optional toppings. We like shredded cheese, sour cream, minced onion, tortilla chips and guacamole.

 Can't resist can you!

 We usually serve this with corn bread if we don't have chips and a big green salad.

Some of the  variations we have tried (usually we are out of something) are a jar of salsa or taco sauce instead of the enchilada sauce, or rotel tomatoes instead of diced (more peppers, more heat), a teaspoon of cumin, garlic powder.

This does really well in the crock pot on warm, freezes well and is even better the next day. Go make it now, yum.