Black Bean Taco Soup

Black Bean Taco Soup
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
 OR VEGETARIAN

1 medium onion, chopped


1 package mild taco seasoning mix


1 16 oz can corn (undrained)


1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)


1 14 oz can stewed tomatoes


1 14 oz can diced tomatoes


1 8 oz can tomato sauce


1 4 oz can diced green chilis
tortilla chips


Other taco toppings you like (cheese, sour cream, avocado, etc)

Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.


Serve with tortilla chips and your favorite toppings.

To Freeze-after cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it. (Recipe From SixSisstersStuff)