Crockpot Black Bean Tortilla Soup
Crockpot Black Bean Tortilla Soup recipe
Yield
6 servingsPrep
10 minCook
495 minReady
495 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
black beans
drained and rinsed |
|
| 433.5 | ml/g |
rotel chiles and tomatoes
|
* |
| 231.2 | ml/g |
enchilada sauce
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 946 | ml |
vegetable stock
or 4 cups mock chicken broth |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
chili powder
|
|
| 289 | ml/g |
whole kernel corn, frozen
|
* |
| 3E+1 | ml |
cilantro
chopped |
|
| 5 | each |
corn tortillas (6-inch)
|
*
|
Directions
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 400℉ (200℃).
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.
