Nacho Bean Soup

1. Drain and rinse canned beans and corn. Place in a large saucepan.
2. Add diced tomatoes, tomato sauce and canned green chilies. Pour in water and stir to mix.
3. Turn burner on to medium-high.
4. Chop onion and add to soup along with crushed tortilla chips, dried cilantro and pepper. Stir to mix.
5. Allow soup to reach a low boil, stir again, then cover and reduce heat to low. Simmer for at least 20 minutes or until onion is tender.
6. Serve with garlic bread.