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.
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INGREDIENTS
Nutrition- 1
- 1(15 ounce) can diced tomatoes with green chilies
- 8ounces enchilada sauce
- 1
- 1
- 4
- 1teaspoon ground cumin
- 1teaspoon chili powder
- 10ounces frozen corn
- 2
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.