Black Bean Enchilada Soup

• 32 ounces vegetable broth, i use water with veggie boullion
• 2 (14 ounce) cans cream-style corn
• 1 (15 ounce) can enchilada sauce
• 2 (15 ounce) cans black beans
• 1 (26 ounce) jar corn and black bean salsa
• 2 (3 ounce) packages ramen noodles, crunched up
• 1 tablespoon cumin
• 1 teaspoon onion powder
• 2 tablespoons cilantro
• shredded jalapeno jack cheese (optional)
• corn chips (optional)

1. Add all ingredients except ramen noodles, cheese and corn chips to cooking pot.
2. Heat until just comes to a boil.
3. Reduce and cook for 20 minutes.
4. Break up ramen noodles and add to soup, simmer until noodles are done.
5. Serve topped with cheese and crushed corn chips on top.

vegetable broth, creamstyle, enchilada sauce, black beans, corn, ramen noodles, cumin, onion powder, cilantro, jack cheese, corn chips

Taken from www.food.com/recipe/black-bean-enchilada-soup-330077 (may not work)