Four Can Taco Soup

1 lb lean ground beef
1 pkg (1.5 oz) mild taco seasoning mix
1 can (29 oz) pinto beans
1 can (16 oz) dark red Kidney beans
1 can (15.25 oz) kernel corn
1 can (14.5 oz) diced petite-cut tomatoes
1 T garlic powder
1 T onion powder
1 1/2 C water
1 pkg (10 oz) white or yellow tortilla chips

In a nonstick large stock/soup pan over medium heat, scramble crumbled lean ground beef and season with 1/2 package of mild taco seasoning mix. Cook about five minutes using a spatula to break up the beef as it cooks. Remove from heat and drain off any fat after beef is browned and cooked through. Add the pinto beans, red kidney beans, sweet corn, and diced tomatoes (including the juice from all the cans). Add water, garlic powder, onion powder and the rest of the package of taco seasoning to the pot. Gently stir ingredients together and return to heat, bringing to a simmer/ boil. Put a lid on the pot and turn heat to low to let simmer for 30 minutes, stirring occasionally until tomatoes are soft and soup is dark and rich. Serve in a bowl with crushed Tortilla chips. Optional: Some people also enjoy fresh grated Cheddar cheese on top of their taco soup. Cool and refrigerate any leftovers.