Description
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.
Ingredients
- Black Beans
- Diced Tomatoes With Green Chilies
- Enchilada Sauce
- Onion
- Garlic Clove
- Vegetable Broth
- Ground Cumin
- Chili Powder
- Frozen Corn
- Cilantro
- Corn Tortillas
Instructions
- Combine all ingredients except tortillas in crockpot, cook on low 8 hours
- Preheat oven to 400f lightly spray both sides of tortillas with nonstick cooking spray
- Cut into thin strips and spread onto baking sheet
- Bake, turning occasionally until crisp, 5-10 minutes
- Sprinkle tortilla strips over hot soup and serve immediately