Paula Deen's Easy Taco Soup

This recipe comes from Cooking with Paula Deen, September/October 2008. I found it on The Picky Apple's blog and wanted to post it so I wouldn't lose it :)

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 1  lb  ground chuck
• 1  large onion, chopped
• 4  cups water
• 1 (16 ounce) can red kidney beans, drained
• 1 (15 1/2ounce) can pinto beans, drained
• 1 (15 1/4ounce) can  corn niblets, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can tomato sauce
• 1 (10 3/4ounce) can  tomato soup
• 1 (10 ounce) can diced tomatoes with green chilies (Rotel)
• 1 (10 ounce) can  enchilada sauce
• 1 (1 1/4ounce) package  taco seasoning mix (or make your own, like I do!)
• 1  teaspoon salt

• Garnish

•  shredded cheese
•  sour cream
•  tortilla chips

Directions

1. In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.