Taco Soup

This is a combination of several recipes. There is a recipe out there with Hidden Valley Seasonings in the taco soup. I would love to use it but it is way to high in sodium. This turned out really good. Has lots of flavor.

Ingredients:

• 1 medium sweet onion, chopped and sauted
• 1 lb. portabella mushrooms, chopped
• 1 15 oz can Kuners, no salt added, kidney beans
• 2 Tablespoons taco seasonings-recipe below
• 2 cups low sodium vegetable broth
• 2 teaspoons low sodium chicken bouillon
• 1 15 oz. can Kuners, no salt added,black beans
• 1 pint salsa of choice-I used my homemade salsa
• 1 1/2 quarts tomatoes-I used mine that I canned
• 2 cups fresh/frozen corn
• Cheese of choice
• Sour cream of choice
• More water if needed

Directions:

1. Saute the onions, 3-4 minutes
2. Add portabella mushrooms, continue to saute, about 4-5 minutes.
3. Add taco seasonings, stir until well blended.
4. Add vegetable broth and chicken boullion.
5. Add corn, drained and rinsed beans.
6. Add salsa.
7. Add more water if needed.
8. Serve with cheese and sour cream of choice.
9. Oh of course, some tortilla chips crumbled on top of soup.

Taco Seasonings:

• 2 Tablespoons chili powder
• 2 teaspoons sweet paprika
• 1 1/2 teaspoons oregano
• 1/2 taspoon dried marjoram
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon crushed red  pepper flakes-or to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Directions:

1. Combine all ingredients in a jar ( I like using empty glass hummus jar).
2. Shake well.
3. I like doubling this recipe.
4. Make sure to label the jar.

Enjoy!!!