Soup Season

Ha-when is it NOT soup season?

I don't like leftovers that TASTE like leftovers. Unless it is leftover pie. I'll save room for that.
Here's what we do with the last servings of beans and corn, and the crumblies at the bottom of the chip bag.
Taco Soup:
FYI-My sister won her ward chili cook-off 2 years in a row with this recipe. I think it's hysterical that she whipped it up on her way out the door and walked away a winner. She beat all the folks who slaved away in their kitchens all day!

The beauty of this recipe is that it can be prepared almost entirely from items in your pantry.
I used leftover beans that I had fixed in the crock pot, so there are no kidney beans in the photo, but you get the idea. Here is the basic recipe:

1 can each of (drain and rinse) black beans, kidney beans, pinto beans (if you're not a pinto lover first of all I am sorry...second, I've heard garbanzo work well with this recipe)
1 can (I used frozen) corn
1 can STAGG turkey ranchero chili with beans. whatevah-use your favorite canned chili
2 tsp taco seasoning (also good is a few shakes of pampered chef southwest blend, or mccormick mexican seasoning)
diced zucchini and yellow squash
a few cups chicken stock (bullion, veggie stock, whatever)
diced green pepper
garlic salt (because I seriously do not know how to cook without it)
1/2 can diced tomatoes with green chilies (if you love da spice...it is still excellent soup if chilies are left out to please the younger palates)

mix ingredients in a pot
let simmer long enough to soften peppers and squash.

top with fritos, tortilla strips, leftover cornbread, whatever.
Our favorite is to top with cheese, tortilla chips, fresh cilantro, tomatoes, and a lil' sour cream.

It's good.
It's colorful.
It can be prepared in less than 10 minutes.

Tonight's Entree: Great Northern Chili...I compared 4 recipes and came up with this one, and I'm making it from scratch in the crock pot....we shal see!