Growing up, I didn't eat much Mexican food. For the past 12 years I've been making up for lost time.
This is probably more Mexican/American, but it's good nonetheless. I think of it as a "kitchen sink" soup. You really can add whatever you want. More pintos, no kidneys. More black, no pintos. More chilies, more tomatoes, no Rotel. Some add black olives, but I don't do olives of any kind. It all works. The basics are in the picture above. I also add a little less than one big bottle of low sodium V8 juice. I rinse my beans too. I don't know why Ranch Dressing mix is involved, but that's just the way it is. Restrain yourselves and do not add salt until everything is combined. You'll be amazed how much salt is in the seasoning and residual liquid of the beans.
Serve with cheese, sour cream, cilantro, or nothing at all. Freezes well. Hurry and make it before it gets too Springy out and no one is in the mood for soup.
I want to not want soup. Don't you?