Black Bean Enchilada Soup - cooking recipe

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)

Preparation

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