Slow Cooker Sunday: Black Bean Tortilla Soup

This South of the Border spicy and hearty soup is topped with crispy tortilla strips and cool creamy sour cream. This soup is chunky with black bean and corn, it is the Rotel tomatoes that gives it that extra kick. Cooking it in your slow cooker makes it so comforting and easy.

It has gotten very cold outside. It seems like we went for summer right into winter. I ‘think I saw fall at all. Because it is cold outside I decided to make something that will warm me up and fill me up. This recipe being so easy and delicious is just a added bonus.

Slow Cooker Black Bean Tortilla Soup

Ingredients:


1 tablespoon olive oil
2 garlic cloves minced
1 teaspoon chilli powder
2 14 oz cans of rotel tomatoes
2 15 oz cans black beans
1 14 oz can vegetable stock
1 15 oz can corn
Garnish with tortilla chips and sour cream

Directions:

In a large sauce pan over medium heat add olive oil and garlic. Cook garlic until fragrant about 2 minutes. Add chilli powder and cook another minute. Add tomatoes, black beans, vegetable stock and corn. Bring to a boil and allow to simmer about 5 minutes. Transfer to a slow cooker and cook for 3 hours on low. Top with torilla chips and sour cream before serving.

Peace be with you,

Veronica