Mexican Soup

There's nothing nicer on a very chilly evening than a steaming bowl of soup.  This recipe is quick and easy.  It uses ingredients that are simple to find in the winter.  And best of all, it's delicious!  What's for supper at your house?

Mexican Soup

2 cups cooked pinto beans
4 cups canned tomatoes (blended slightly)
2 cups whole kernel corn
1 onion, chopped
1 green pepper, diced
1/2 cup black olives, sliced
1/2 tsp. cumin
1/4 tsp. garlic powder
1/2 package (1 1/4 oz.) Taco Seasoning
1 small can green chilies (optional)

In a large saucepan, mix everything all together and cook over medium high heat until vegetables are tender, about 30 minutes.

*For variety, toss in a handful of corn chips, taco chips, or bits of tortilla's! Yum! Another option is to add rice to the soup. Garnish liberally with cilantro!