Black Bean Taco Soup

adapted from Six Sisters' Stuff

1 lb ground beef
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn or 1.5 cups frozen corn
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes (I tossed these in the blender and gave them a spin before adding them to the soup because I like them better that way)
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
1 cup water

tortilla chips
Optional toppings: shredded cheese, sour cream, avocado

Brown meat with onion. Drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, green chilis and water. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too. After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.