Black Bean Taco Soup - Six Sisters

Serves: 6

Prep time: 5 mins Cook time: 20 mins  1 pound ground beef (can also use ground turkey) 1 medium onion, chopped 1 (1 ounce) packet mild taco seasoning mix 1 (15 ounce) can corn (undrained) 1 (15 ounce) can black beans, drained and rinsed 1 (14 ounce) can stewed tomatoes 1 (14 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 1 (4 ounce) can diced green chilis Whole grain tortilla chips Toppings: 1 cup shredded cheddar cheese (optional) 1 cup sour cream (optional) 1 avocado (optional) Directions: In a large stock pot, brown meat and onion over medium-high heat, drain. Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes. Serve with tortilla chips and your favorite toppings. Note: The nutrition facts do not include tortilla chips or 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 reheat it.  Nutrition Facts: Serving size: 1⁄6 of recipe Amount per recipe: 6 Calories: 404 Total Fat: 7.5 g Saturated fat: 2.5 g Cholesterol: 63 mg Sodium: 373 mg Carbohydrates: 52.7 g Fiber: 10.3 g Protein: 35.6 g