15 oz. Can Enchilada Sauce
10 oz. Can Diced Tomatoes and Green Chilies
4 oz. Can Green Chilies
16 oz. Vegetable Broth
15 oz. Can of Corn
15 oz. Can of Black Beans
1 Diced White Onion
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
2 tsp. Garlic Powder
Salt & Pepper to Taste
Cilantro, Shredded Mexican Cheese, & Sour Cream (to top off)

In a medium soup pot, over medium heat, pour in enchilada sauce, diced onion, cayenne pepper, chili powder, and garlic powder together. Cook and stir for about 5-7 minutes.
Next you will add in remaining ingredients and cook an additional 12-15 minutes.
Serve and top off with cilantro, shredded mexican cheese, and sour cream.
*I like to eat my soup with some tortilla chips

ENJOY!