Taco Soup - Natalie Anderson

this recipe changes everytime depending on my mood and what I have in the house ALL measurements are approx and can be tweaked to your taste buds

Ingredients-

1 yellow onion diced
2 cans corn (un-drained) or green beans, whatever you've got
2 cans black beans (drained) or whatever beans you like
2 can chili - you favorite kind
shredded chicken (1-2 cups)
1 large can of crushed tomato's (I like organic)
1 cup of your favorite salsa
handful of taco seasoning (or 1 packet) to taste
Brown Rice about (1 cup cooked)

I usually saute the onions a bit with some olive oil and salt/pepper then when they're getting nicely browned add all the other ingredients. Remember thr rice will take as long as the package directions to cook. If you use instant this soup is ready fast, if you use traditional it will take about and hour. The longer it cook the better concentrated the flavors...just keep an eye on your moisture you may want to add more water or chicken broth to keep it soupy...it thickens up the longer it cooks AND in the fridge over night.

optional add-ons:
a squeeze of honey (to cut the acid)
mole (careful it's hot)
green chili's
jalapenos
fresh spinach (don't laugh it's good)

then top it with sour cream, tortilla strips, cheese, cilantro, green onions .... and the kitchen sink :)
I like to whip together some cilantro lime sour cream, (just mix cilantro finely minced, lime zest and juice into your soup cream) - this is also good on totilla chips