Crockpot Black Bean Tortilla Soup

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes with green chilies
• 8 ounces enchilada sauce
• 1 medium onion, chopped
• 1 garlic clove, minced
• 4 cups vegetable broth or 4 cups mock chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 10 ounces frozen corn
• 2 tablespoons cilantro, chopped
• 5 corn tortillas

1. Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
2. Preheat oven to 400u0b0F 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, 5-10 minutes.
3. Sprinkle tortilla strips over hot soup and serve immediately.

black beans, tomatoes, enchilada sauce, onion, garlic, vegetable broth, ground cumin, chili powder, corn, cilantro, corn tortillas

Taken from www.food.com/recipe/crockpot-black-bean-tortilla-soup-437992 (may not work)