Crockpot Black Bean Tortilla Soup

MN_SpiceHunter's Note:

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.

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Serves: 5

Yield: 5.0 bowls

• 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.

Reviews

[*Parsley*]

I LOVED this soup! Although I made it on the stovetop and not the crockpot, it was still just as easy to make. I just simmered it for about 45 minutes. It was very tasty, filling and pretty healthy as well. Loved the crispy baked (not fried) tortilla strip garnish. Thanx for this recipe!