This is a super fast vegetarian recipe that makes soup for days!  You can keep it vegan if you leave out the cheese and sour cream too.

• 1 large yellow onion, chopped
• 1 can diced green chilies
• 4 cloves garlic, minced
• 2 T oil
• 2 t cumin
• 1 t red pepper flakes
• 1 family size can condensed tomato soup
• 4 cups vegetable stock
• 1 large can crushed tomatoes
• 2 cans Rotel
• 3 cups water
• 2 cans black beans, drained
• 1 can corn

Add-ins at table: Tortilla chips, Mexican blend shredded cheese, sour cream, avocado chunks, cilantro, lime

1. In a large pot, sauté onions, chilies and garlic in oil for 6 minutes over medium heat. Add cumin and red pepper flakes, stir and continue to cook 2 minutes.
2. Pour in and stir remaining ingredients. Turn heat to high, stirring occasionally. Bring to boil.
3. Remove from heat, let cool for five minutes.
4. Serve with add-ons.