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Crockpot Black Bean Tortilla Soup

Crockpot Black Bean Tortilla Soup

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Submitted by bobnola

Crockpot Black Bean Tortilla Soup recipe

YIELD

6 servings

PREP

10 min

COOK

495 min

READY

495 min

Ingredients

15 433.5
OUNCES ML/G BLACK BEANS
drained and rinsed
15 433.5
8 231.2
OUNCES ML/G ENCHILADA SAUCE
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
4 946
CUPS ML VEGETABLE STOCK
or 4 cups mock chicken broth
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CHILI POWDER
10 289
2 3E+1
TABLESPOONS ML CILANTRO
chopped

Directions

Combine black beans, tomatoes, enchilada sauce, onion, garlic, stock, cumin, chili powder and corn in your crockpot, cook on low for 8 hours.

Preheat oven to 400℉ (200℃).

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 to 10 minutes

Ladle soup into serving bowls. Sprinkle tortilla strips and cilantro and serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 81 6% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 357mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 23%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 7%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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