Enchilada Soup

I guess I'm on an enchilada kick. Driving to the store Monday evening I was trying to come up with something new for dinner and this soup popped into my head. It is basically the enchiladas I made in the last recipe post, converted into a soup!This is great by itself as a meal or maybe as a side with some yummy quesadillas.

Ingredients: 
1 onion, chopped
4 garlic cloves, chopped
2 cans enchilada sauce
2 cans fire-roasted diced tomatoes
2 cans black beans or pinto beans, drained and rinsed 
1 cup frozen (or fresh) corn (roasted is good if you can find it) 
1 cup vegetable broth 
1/2 tbsp cumin
sauce from chipotle peppers (you could also add the pepper, chopped) 
salt to taste 

In a large pot, cook the onions and garlic for a few minutes until tender. Next, add all other ingredients and simmer for about 10 minutes or so. I would add the chipotle in small amounts and keep tasting until you reach a flavor and heat level you're okay with. 

You could keep it vegan as is, or if you like, garnish with some sour cream and shredded cheese. Chopped fresh cilantro would be delightful as well. This is super satisfying and quick. Great for a weeknight dinner.