Tortilla Soup

So easy.  So good.  So Mexican.

 ... is that racist?

2 cups kidney beans
2 cups chili beans
2 cups corn
2 tomatoes, diced
2 packets taco seasoning*
lots o' tortillas**
1 cup sour cream***

Toss beans, corn, tomatoes, sour cream and taco seasoning into a large pot and simmer for about 20 minutes.  Add shredded tortillas right before it's served, and maybe a good pinch of shredded pepper jack cheese.

*Homemade taco seasoning (2 Tablespoons of this is the same amount as a packaged mix) (thanks to foodrenegade.com)
1/4 C chili powder
1 1/4 teaspoon garlic powder
1 1/4 teaspoon onion powder
1 1/4 teaspoon crushed red pepper
1 1/4 teaspoon oregano
2 1/2 teaspoon paprika
2 Tablespoon+ 1 1/2 teaspoon cumin
1 Tablespoon+ 1 1/2 teaspoon salt
1 Tablespoon+ 1 1/2 teaspoon black pepper

**Homemade Flour Tortillas
2 cups flour
1/2 cup crisco
1 teaspoon baking powder
1 teaspoon salt
1 Cup warm (not boiling) water
Mix all the dry ingredients, then cut in the crisco until the mixture resembles corn meal, then quickly stir in the warm water, knead it if you like to incorporate it.  Let the whole mixture rest under a damp paper towel for just a few minutes, then divide it into sections the size of a giant grape... let those rest under a damp paper towel again for about 5 minutes.  Letting it rest makes it easier to roll out. 
Dust your rolling pin with flour and roll them out as round or as un-round as you like.  Mine are never round, so I go for broke and make them as oddly shaped as I can.
Put them in a dry, warm skillet until to brown... flip to brown the other side.  Temperature should brown the tortilla but not make it crisp. 
Keep them under a warm, damp towel to prevent them from drying out.


***Homemade Sour Cream
1 Tablespoon vinegar
1 Cup whipping cream
Whisk it together until thick. That was easier than you thought, wasn't it?

This dish guarantees to produce a grateful smooch from a hungry husband :-) Because...it's "souper."