Crockpot Black Bean Tortilla Soup

Name: Crockpot Black Bean Tortilla Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 5 bowls, 5 serving(s)
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

(2)

Recipe by MN_SpiceHunter

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.

People talking

Join In Now Join the conversation!

READY IN: 8hrs 15mins

SERVES: 5

YIELD: 5 bowls

UNITS: US

INGREDIENTS

Nutrition

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

Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
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.
Sprinkle tortilla strips over hot soup and serve immediately.

Submit a Recipe Correction