Black Bean Enchilada Soup

Name: Black Bean Enchilada Soup
Ingredients: 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)

11 ingredients

5 steps

Ingredients

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)

Directions

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.