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)

1. Combine black beans, tomatoes, enchilada sauce, onion, garlic, stock, cumin, chili powder and corn in your crockpot, cook on low for 8 hours.
2. Preheat oven to 400F (200C).
3. Lightly spray both sides of tortillas with nonstick cooking spray.
4. Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet.
5. Bake, turning occasionally until crisp, 5 to 10 minutes
6. Ladle soup into serving bowls.
7. 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)