Black Bean and Spaghetti Soup

• 3 (14 ounce) cans chicken broth
• 16 ounces chunky salsa
• 15 ounces black beans, rinsed
• 11 ounces mexicorn
• 6 ounces uncooked spaghetti
• 1 14 teaspoons Mexican seasoning
• salt and pepper
• hot sauce
• 14 cup shredded nonfat cheddar cheese

1. Bring broth to a boil in large saucepan over medium.
2. Add remaining ingredients except cheese.
3. Bring to a boil.
4. Reduce to medium and simmer, stirring occasionally, 15-20 minutes.
5. Sprinkle cheese on top and mix lightly into soup.
6. ***I sometimes add 1/2 package diced Healthy Choice sausage.

chicken broth, chunky salsa, black beans, mexicorn, spaghetti, seasoning, salt, hot sauce, cheddar cheese

Taken from www.food.com/recipe/black-bean-and-spaghetti-soup-155280 (may not work)