Taco Soup
from http://foodlets.com/

Taco soup has all the yummy flavors of tacos served in a refreshing new way AND there are still the toppings: diced tomatoes, cheese, avocados and even tortilla chips.

Paula Deen serves her version by placing a few corn chips in each bowl and ladling soup over them. She then tops with sour cream, cheese, green onions and jalapenos.

1 pound ground beef
1 medium diced onion
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 (15½-ounce) can pinto or kidney beans
1 (14½-ounce) can Mexican-style stewed tomatoes
1 (15½-ounce) can chicken broth
1 cup frozen sweet corn

Toppings:
black olives, drained and sliced
green olives, sliced
corn chips
sour cream (or plain yogurt)
diced tomatoes
diced avocado
grated cheese
chopped green onions
pickled jalapenos

In a large pan, brown the beef and onions until it's browned. Add the spices and stir.

Next combine the beans, tomatoes and chicken broth then bring to a boil. Reduce the heat and allow to simmer for about 5 minutes.

Add the corn during the last minute and bring back to a boil (the cold corn will likely cool the whole thing off) before removing from the burner.

Serve with any combination of toppings your crew will enjoy.