Crockpot Black Bean Tortilla Soup - cooking recipe

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

Preparation

Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
Preheat oven to 400\u00b0F 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.