Crockpot Black Bean Tortilla Soup
- 15 ounces black beans drained and rinsed
- 15 ounces rotel chiles and tomatoes
- 8 ounces enchilada sauce
- 1 medium onions chopped
- 1 clove garlic minced
- 4 cups vegetable stock or 4 cups mock chicken broth
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 10 ounces whole kernel corn, frozen
- 2 tablespoons cilantro chopped
- 5 each corn tortillas (6-inch)
- Combine black beans, tomatoes, enchilada sauce, onion, garlic, stock, cumin, chili powder and corn in your crockpot, cook on low for 8 hours.
- Preheat oven to 400F (200C).
- Lightly spray both sides of tortillas with nonstick cooking spray.
- Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet.
- Bake, turning occasionally until crisp, 5 to 10 minutes
- Ladle soup into serving bowls.
- Sprinkle tortilla strips and cilantro and serve immediately.
black beans, chiles, enchilada sauce, onions, garlic, vegetable stock, cumin ground, chili powder, kernel corn, cilantro, corn tortillas
Taken from recipeland.com/recipe/v/crockpot-black-bean-tortilla-so-52910 (may not work)