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Crockpot Black Bean Tortilla Soup

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Crockpot Black Bean Tortilla Soup

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

Amount Measure Ingredient Features
15 ounces black beans
drained and rinsed
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15 ounces rotel chiles and tomatoes
*
8 ounces enchilada sauce
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1 medium onions
chopped
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1 clove garlic
minced
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4 cups vegetable stock
or 4 cups mock chicken broth
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1 teaspoon cumin
ground
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1 teaspoon chili powder
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10 ounces whole kernel corn, frozen
*
2 tablespoons cilantro
chopped
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5 corn tortillas (6-inch)
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Ingredients

Amount Measure Ingredient Features
433.5 ml/g black beans
drained and rinsed
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433.5 ml/g rotel chiles and tomatoes
*
231.2 ml/g enchilada sauce
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1 medium onions
chopped
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1 clove garlic
minced
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946 ml vegetable stock
or 4 cups mock chicken broth
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5 ml cumin
ground
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5 ml chili powder
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289 ml/g whole kernel corn, frozen
*
3E+1 ml cilantro
chopped
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5 each corn tortillas (6-inch)
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 816% 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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