I remember a couple years ago when we went on a whirlwind vacation--four days in the mountains with my family for Thanksgiving and then on to Orlando for a week. By the end of ten days, we were exhausted and stinking to high heaven. But we had to make one more stop before heading home--Greenville, SC to see some of our favorite friends, the Baxley family. Cindy and Mike have been my friends since we went to college together at Furman University. Now both of our families are very close. So, there was only one place I wanted to go for dinner (and it's probably the only place that would accept us, smelling like we did). We dropped in at the Baxley's and they filled our bellies with some delicious taco soup.
Yummy! Cindy had some toppings for us to sprinkle on--green onions, crushed corn chips, and cheese. It was the perfect way to end a perfect vacation. Wonderful soup and wonderful friends.
But when we arrived home the next day, there was NOTHING in the kitchen. So, inspired by Cindy's soup, I raided my pantry and pulled together something that was pretty, darn close. I found some cheese in the freezer to sprinkle on top and it was a great meal. This is one recipe that I have gone to over and over again. It's a winner!
1 can kidney beans, drained
1 can black beans, drained
1 can chili beans
2 cans fiesta corn (corn with peppers)
1 can diced tomatoes with peppers
2 cans tomato sauce
1 (14 oz.) jar pizza sauce
1 packet taco seasoning
1 bag of Morningstar crumbles (fake ground beef)
3-4 cups chicken broth (I use "no chicken broth" by Imagine Organic)
1 cup mild salsa (optional)
Empty everything in a large pot and let it cook on a low temperature until it is nice and hot.