Crockpot Black Bean Tortilla Soup
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.