I love this soup. It's super easy and quick, you can have it made in 30 minutes. This is a recipe by Frank Farmer.
I didn't have any guacamole today, so I just used the sour cream and added some minced red onion. The taste of this soup can really change according to the type of chili beans and salsa you use. I prefer a smokier taste so I use the On the Border salsa. The heat level can also be changed by using different heat levels of beans and salsa.
1 cup corn. I usually end up using more that 1 cup
1 can (16 oz) chili beans. I use Bush's Med. heat
1 cup canned black beans, drained and rinsed. I just use the whole can
2 cups beef stock
2 cups salsa. I prefer the On the Border Medium
1 lb. lean ground beef, cooked and drained
Salt to taste
Freshly ground pepper to taste
1/4 cup chopped cilantro
1 cup sour cream
1/4 cup guacamole
Totilla chips. I like the blue corn tortillas
In a large pot over medium heat, combine corn, chili beans, black beans, stock, and salsa, and bring to a boil. Reduce the heat and stir in the cooked beef. Season with salt and pepper. Cover and cook for 5 to 10 minutes, until heated through. Stir in cilantro.
In a separate bowl, stir together the sour cream and the guacamole until smooth.
To serve, ladle the soup into bowls, and top with guacamole mixture. Serve with Tortilla chips.