Crockpot Black Bean Tortilla Soup (#1698)

Serves
Ready
6
8
Hours
Prep
Cook
10
Minutes
8
Hours
Categories
Soups Mexican Tex-Mex
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Ingredients

  • 15 oz Black Beans drained and rinsed
  • 15 oz Rotel Chiles And Tomatoes
  • 8 oz Enchilada Sauce
  • 1 medium Onions chopped
  • 1 clove Garlic minced
  • 4 cups Vegetable Stock or 4 cups mock chicken broth
  • 1 tsp Cumin ground
  • 1 tsp Chili Powder
  • 10 oz Whole Kernel Corn, Frozen
  • 2 tablespoons Cilantro chopped
  • 5 Corn Tortillas (6-Inch)

Directions

  1. Combine black beans, tomatoes, enchilada sauce, onion, garlic, stock, cumin, chili powder and corn in your crockpot, cook on low for 8 hours.
  2. Preheat oven to 400° f (200° c).
  3. Lightly spray both sides of tortillas with nonstick cooking spray.
  4. Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet.
  5. Bake, turning occasionally until crisp, 5 to 10 minutes
  6. Ladle soup into serving bowls. Sprinkle tortilla strips and cilantro and serve immediately.
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