Twice a month each of my kids is chosen to make dinner for the family. Today was my 7 year old Jack's turn. Since "Jack Dinner" has been listed on the chore board all week, he's been thinking about what to make. Tonight, I gave him 3 options of what to make for dinner (always easy - as I am the sous chef). He said "actually, I've been thinking about what I'd like to make. I have some ingredient ideas already and then we can figure the rest out together." ALRIGHT!
He is a creative little kiddo so I was interested in hearing what he was thinking about tonight's menu. His ingredient list was: black beans, pinto beans, corn & taco seasoning. He thought of those ingredients because "I really like bean burritos and tacos" yet another idea was "since it snowed today (never snows here!) I think it should be a warm soup" so far so good! This is what we came up with - and it was good!
I served his in our "Super Star" bowl - because what a little super star!
Jack's 3 Bean Soup
1 medium onion, diced
2 T butter
1 can black beans
1 can pinto beans
1 can kidney beans
2 cans (14.5 oz) diced tomatoes
2 cans (or 15 oz) corn - we used frozen
4 c chicken broth
1 packet taco seasoning
crunched up tortilla chips
Add butter and diced onion to your stock pot. Cook until the onion is tender and transparent. Add black beans, pinto beans, kidney beans, tomatoes, corn, chicken broth and taco seasoning. Bring to a boil and then simmer for about 20 minutes.
The last 2 minutes or so, add the crunched up tortilla chips (a little trick I learned from Rachael Ray) the starch will thicken up the broth a bit and add salt.
Serve with shredded cheddar, sour cream or whatever you want on top!
*Vegetarian option if you use veggie broth instead of chicken broth.