Crockpot Black Bean Tortilla Soup
228
Crockpot Black Bean Tortilla Soup recipe
Ingredients
| 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)
|
* |
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.
Nutrition Facts
Serving Size 262g (9.2 oz)Amount per Serving
Calories 816% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 357mg
15%
Total Carbohydrate
5g
5%
Dietary Fiber 6g
23%
Sugars g
Protein
10g
Vitamin A 7%
•
Vitamin C 7%
Calcium 5%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
