Crockpot Black Bean Tortilla Soup
Crockpot Black Bean Tortilla Soup recipe
drained and rinsed
rotel chiles and tomatoes
or 4 cups mock chicken broth
whole kernel corn, frozen
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 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.