Mexican Three Bean Soup

The wife's (MHNBPF) soup recipe

3 Bean Mexican Soup

2 cups Chicken Stock (made with three chicken breasts that were used in enchiladas)
Adobo (cumin blend) seasoning to taste (maybe 1 teaspoon)
1 stalk celery, cooked in stock and discarded
1 small onion, cooked in stock and discarded
1 can Rotel tomatoes
1 can black beans
1 can light red beans
1 can white shoe peg corn
1 1/2 cups whole kernel yellow corn
2 large cloves garlic minced
1 Can Refried beans

Add all except refried beans to pot and bring to boil. Then simmer for 15 -20 minutes. Stir in 1 can refried beans to thicken soup

Bring back to boil and then reduce to simmer.

Serve with sour cream and Pace Picante sauce.

Not a very pretty soup, but warm, flavorful and just right with her enchiladas.