Taco Soup

Serves 8-10

2-3 cans Pinto Beans
2-3 cans Black Beans
2 cans whole kernel Corn
28 oz. diced Tomatoes
2 lbs. Ground Turkey or Beef (opt)
2T. chili powder
a pinch of cayenne pepper
1t. salt
1t. pepper
8-10 cups Water

Tortilla chips
Shredded cheese
Sour Cream or Plain Yogurt

Brown turkey or beef in bottom of soup pot (or in frying pan and drain off fat), and add all the beans. (Don’t drain the beans before adding them to the pot, as the water in the can adds to the broth. You may want to drain the black beans, though, if you don’t want the dark colored water.) Add the corn and tomatoes, undrained too. Mix the seasoning in 8 cups water and add to pot. If you want more broth, you can add as much water as you want.
Heat soup until steaming, and serve.