Mexican Corn and Bean Soup |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Really easy and inexpensive to make. Delicious too! Ingredients:
2 (15 ounce) cans black beans (drained and rinsed well) |
1 (15 ounce) can pinto beans (drained and rinsed well) |
1 (15 ounce) can red beans (drained and rinsed well) |
1 (15 ounce) can whole kernel corn |
2 (15 ounce) cans diced tomatoes |
2 (15 ounce) cans tomato sauce (or paste) |
2 cups water |
2 tablespoons chili powder |
1 tablespoon garlic powder |
Directions:
1. Combine beans, corn, diced tomatoes, tomato sauce, and water in a large sauce pan. Add chili powder and garlic powder. Simmer on medium heat for about 45 minutes, or until beans are soft.
2. Can be served with sour cream, tortilla chips (or Fritos), and grated cheese.
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