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Crockpot Black Bean Tortilla Soup

 
Crockpot Black Bean Tortilla Soup
180

Crockpot Black Bean Tortilla Soup recipe

Yield

6

servings

Prep

10

min

Cook

495

min

Ready

495

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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 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.

 

* not incl. in nutrient facts

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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?

 

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