Taco Soup

When I had my surgery back in January, my visiting teacher (who probably assumed my surgery was on a limb or something) brought this soup to Sam and I while I was recovering.  Fortunately she'd made it pretty mild, so I didn't have much trouble eating it.

Now that my digestive system is back in order, I can make this soup whenever I want (I got the recipe from her since I liked it so much).  Tra la la.

Anyway, you can make this as mild or spicy as you want, just adjust the seasoning.  Bonus!  It makes a lot, so you can freeze it!  I made the last batch in April, and we just finished it this week.  Times of yum.

Stir in some grated cheese and/or sour cream if you want, and eat with tortilla chips handy (I went to Cafe Rio with Adrien and got chips and we finished them up with dinner.  Sweet nectar of life.

So juicy SWEEEEET!

Taco Soup de Yum

1 lb hamburger, browned, sauteed with onions and celery if desired (I skip this because I don't like a lot of meat and the chili we use has meat already)

1 can corn (or about the same in frozen)

1 can black beans

1 can kidney beans (I think we omit this and don't replace it with more black...but maybe we do)

1 can chili (or chili beans)

1 can stewed tomatoes

1 8oz can tomato sauce

1 package taco seasoning

First, throw all the cans of everything into a pot and turn on heat to medium-high.  Add taco seasoning (to your taste...and I'm sure the soup might taste fine with it if you want to leave it out altogether), stir in, and heat through.

Done!