Mexican Soup

Mexican Soup

2 cups cooked pinto beans
4 cups canned tomatoes (blended slightly)
2 cups whole kernel corn
1 onion, chopped
1 green pepper, diced
1/2 cup black olives, sliced
1/2 tsp. cumin
1/4 tsp. garlic powder
1/2 package (1 1/4 oz.) Taco Seasoning
1 small can green chilies (optional)

In a large saucepan, mix everything all together and cook over medium
high heat until vegetables are tender, about 30 minutes.

*For variety, toss in a handful of corn chips, taco chips, or bits of
tortilla's! Yum! Another option is to add rice to the soup. Garnish
liberally with cilantro!