Crockpot Black Bean Tortilla Soup

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.

• Ready In: 8 hrs 15 mins
• Serves: 5
• Yields: 5 bowls

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.