1 onion, chopped
garlic to taste, minced
2 cans pinto beans, drained and rinsed
2 cans red beans, drained and rinsed
1 pt. water
2 cans enchilada sauce
1 can stewed tomatoes
1 can black olives, sliced
1 pt. sour cream
1/2 c. Cheddar cheese, shredded
1 pkg. corn tortillas, thinly sliced

Sauté onion and garlic. Add prepared beans, water, enchilada sauce, stewed tomatoes and olives to pan; simmer until cooked. Remove from heat and cool slightly. Stir in 1/2 pint sour cream and some tortilla strips. Serve with a few tortilla strips on top, a dollop of sour cream and a sprinkle of grated cheese.

This soup can be made ahead but don't add the sour cream and tortillas until it has been reheated. This also freezes well.

Makes about a gallon.