1 (14oz.) can baked beans in tomato sauce
1 (19oz.) can stewed tomatoes
1 (12oz.) can canned corn niblets (undrained)
1 C. water
5 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. dried cumin
1/4 tsp. cayenne (use less if you wish)
2 green onions, sliced thin
1/2 C. sour cream (substitute plain yogurt, if you wish)

In a saucepan, combine beans, tomatoes, corn, water and all spices. Bring to a boil, reduce heat to a simmer, and let bubble for about 10 minutes, stirring occasionally. Taste, add salt and pepper if you wish, or any additional seasonings. Spoon soup into serving bowls, top with a spoonful of sour cream, and sprinkle some green onions over sour cream.