• Servings: 6-8
• 1 can (16) oz kidney beans, rinsed and drained
• 1 can (15 1/4) corn drained
• 1 can (15 oz) black beans rinsed and drained
• 1 can (14 1/2) oz stewed tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (4 oz) chopped green chilies, drained
• 1 envelope taco seasoning mix
• 1/2 cup chopped onion
• Tortilla chips

1. In a slow cooker combine the first eight ingredients.
2. Cover and cook on low for 5-7 hours.
3. Serve with tortilla chips.
4. To make soup add a 29 oz can of tomato sauce to the slow cooker.

I found this recipe in a magazine years ago and made it for my mother-in-law's birthday party. Everyone seemed to like it, I hope you will too.