I went to a Cinco De Mayo party this weekend and my friend Kari made this soup for me. She made it because it is gluten free AND vegetarian (but you can't tell the meat is missing). I inquired to the recipe because surely something this tasty would be difficult to make. NOPE. Here is the entire recipe, get ready to be blown away with simplicity.
1- Can pinto beans rinsed & drained
1- Can kidney beans rinsed & drained
1- Can black beans rinsed & drained
1- Large can Ro-Tel tomatoes*
1- Can stewed tomatoes
1- Cup salsa of your choice
1/2 tsp Cumin
1/2 tsp Chili powder
1/2 white onion diced**
1- Cup frozen or fresh corn
1/2 Cup water
Cheese to top
Toss all of the beans in a strainer at once and rinse them off. In a large pot or crock pot combine all ingredients. Cook for 3 hours. Eat and enjoy!
**If you are in a real hurry you can leave the onions out
If you want you can sauté the onions before adding the other ingredients but it's not required if you are going to cook it the full three hours. Also if you are really really hungry you can scoop out a couple bowl fulls after about 30 minutes and it will still be tasty. But after trying it both ways 3 hours is the perfect cooking time. I kept mine in the pot in the fridge and have just been scooping out a portion every morning to pack for lunch. It has a thick texture so you could actually put it on top of tortilla chips if you wanted. If you want it really soupy (not as good) add more water. I also like to top mine with sour cream. Also if you are a meat lover you can add shredded chicken to this to make it a chicken taco soup.
HURRY UP MAKE IT NOW! It's soooo good I promise. And so damn easy!