Taco Soup

 The first time we ever ate this was at Jeff and Janae Stevenson's house when we lived downtown Salt Lake.

1 T oil

1 4 oz. can diced chiles

1 medium onion, chopped

4-6 C chicken broth

1 14.5 oz. can diced tomatoes (I like it with diced stewed tomatoes)

10 oz. frozen corn (or a can of corn, drained)

2 15 oz. cans of beans, drained and rinsed (black, white, or kidney)

1-2 T Mexican/taco seasoning

Dash of chili powder, optional

Sour cream, optional

Chips

Cheese, grated

Saute the onions in the oil over medium heat until tender. Add everything else except for the last three ingredients, and heat until boiling. Simmer 30 minutes. Serve with the sour cream, chips, and cheese on top.