Crockpotblackbeantortillasoup Recipes
CROCK POT BEAN SOUP
Make and share this Crock Pot Bean Soup recipe from Food.com.
Provided by OldChef
Categories Beans
Time 8h10m
Yield 8-12 serving(s)
Number Of Ingredients 25
Steps:
- RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
- BRING TO BOIL AND BOIL FOR TWO MINUTES.
- TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
- RINSE, DRAIN, AND TRANSFER TO CROCK POT.
- COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
- COOK ON LOW FOR 8 HOURS.
- REMOVE HAM HOCK.
- CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
- REMOVE BAY LEAVES.
- FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
- COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
- ADJUST SEASONINGS TO TASTE.
- Makes enough to feed a Third World Country or two teen-agers!
Nutrition Facts : Calories 391.5, Fat 13.6, SaturatedFat 4.5, Cholesterol 19.3, Sodium 1765.8, Carbohydrate 49.7, Fiber 15.5, Sugar 6, Protein 19
CROCK POT CHICKEN TORTILLA SOUP
I just love coming home from a long day at work to a cooked dinner! Right when you walk in the door you can smell the wonderful soup, so we dig in as soon as we can!
Provided by Amber C.
Categories Chowders
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
- Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
- Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
- Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
- VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.
Nutrition Facts : Calories 221.8, Fat 9.7, SaturatedFat 2.7, Cholesterol 42.6, Sodium 775, Carbohydrate 20.6, Fiber 3.4, Sugar 5.2, Protein 15.2
CROCKPOT TORTILLA SOUP
Make and share this Crockpot Tortilla Soup recipe from Food.com.
Provided by Batmans Chef
Categories Mexican
Time 4h25m
Yield 18 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- place all ingredients in crockpot. Mix well, turn on high for 3 hours or low for 5-8 hours.
- Garnish with chunks of avocado, tortilla chips, shredded cheese and/or sour cream.
Nutrition Facts : Calories 154.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 28.4, Sodium 1015.7, Carbohydrate 11.1, Fiber 3.2, Sugar 3, Protein 17.5
FRENCH VEGETABLE RATATOUILLE
Looking for a traditional Ratatouille dish? Then check out this delicious slow-cooker eggplant recipe - perfect for French cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
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.
Provided by MN_SpiceHunter
Categories Black Beans
Time 8h15m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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4.5/5 (209)Total Time 7 hrs 10 minsCategory Main DishesCalories 307 per serving
- Add vegetable broth and refried beans to the crockpot, mix to stir together (if you are using store bought you might need to use a whisk) so that the refried beans are mostly incorporated into the broth.
- Add the remaining ingredients; blacks beans, corn, rotel, green chilies, enchilada sauce, onion, and green pepper to the crockpot.
- Before serving taste to see if you need to add salt. Divide between bowls and top with shredded Mexican cheese, sour cream, cilantro, lime wedges, and tortilla strips/chips.
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- 2. Add chopped garlic and sauté an additional minute.3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.4. Cook on low for 8-10 hours or high for 4-5 hours. 5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).6. Top with a dollop of yogurt, sour cream, crème fraiche and/or cilantro.
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