1 can black beans
1 can kidney beans
1 can enchilada sauce (this is the secret ingredient)
1 can refried beans
2 cans some sort of juicy tomatoes (diced, sauce, crushed/pureed) use more or less depending on how thin/thick you want the soup
If you like corn in soup, throw in a can of that or a few handfuls from the bag in the freezer.
And that could be it. It's extra good if you keep little bags of taco meat in the freezer. Otherwise you could brown a pound of ground beef and season it with taco seasonings to put in too.
You can warm it slowly in the crock pot if you're going to be gone or working on a project or visiting with friends. Or you can heat it over the stove in about 15 minutes. You get bonus points if you can serve it with cornbread.
I was cooking for a bunch of people, (including two teenage boys,) so I doubled it!
So quick and easy! You literally just throw every thing in your soup pot, (or crock pot!) and warm it up!
Delicious with tortilla chips and spooned on top of the soup with a dollop of sour cream!
I've made this at least three times in the last 2 weeks.
It is SO good, and is awesome for my "I-forgot-to-do-anything-about-dinner-and-it's-7pm" moments.
Very rare, of course.
Also an excellent candidate for a make-ahead crock pot meal!