Crockpot Black Bean Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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An easy vegetarian version of tortilla soup. I'm writing it here in its basic, mild form, but you can turn up the heat by adding tabasco, using a hot enchilada sauce, or throwing in some diced jalapeno or chipotle. Ingredients:
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can diced tomatoes with green chilies |
8 ounces enchilada sauce |
1 medium onion, chopped |
1 garlic clove, minced |
4 cups vegetable broth or 4 cups mock chicken broth |
1 teaspoon ground cumin |
1 teaspoon chili powder |
10 ounces frozen corn |
2 tablespoons cilantro, chopped |
5 corn tortillas |
Directions:
1. Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
2. Preheat oven to 400°F 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, 5-10 minutes.
3. Sprinkle tortilla strips over hot soup and serve immediately.
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