Taco Soup

Boil 3-4 Chicken Breasts, shred and retain broth
1 Large Onion, diced
1 Large Bell Pepper, diced
Oil or butter for sauteing
1 can White Beans
1 can Red Beans
1 can Black Beans
1 can Kidney Beans
1 can Pinto Beans
1 Large can Diced Tomatoes - do not drain
3/4 c. Salsa
2 1/2 c. Frozen Corn
1 c. Cooked Rice
1 t. Cumin
1 t. Chili Powder
1 1/2 t. Salt
optional: tortilla chips, cheese, sour cream, avacado

Boil and shred chicken. Saute onion and bell pepper. Drain cans of beans and rinse slightly. Combine everything but the broth in a large pot. Add 1-2 cups of broth or more for desired consistency. Heat thoroughly and serve with any of the following chips, sour cream, shredded cheese and avacodo.

Quick & Easy Veggie-Beef Soup

1/2 - 1 lb. Hamburger, browned
1 can Diced Tomatoes
1 t. Italian Seasoning (I love Pampered Chef's the BEST!)
1 can Tomato Sauce
2 c. Frozen Mixed Vegetables
3 c. Water
2 Beef Bullion cubes
1/8 t. Pepper
8 oz. Cooked Pasta (leftovers work great:)

Combine all together and heat, letting the flava's all simmer together for about 15 minutes.