Crockpot Black Bean Tortilla Soup

This is the kind of soup that cooks itself. Everything goes into the slow cooker in one go: black beans, tomatoes, enchilada sauce, corn, onion, garlic, and stock, seasoned with cumin and chili powder, then left to mingle on low through the day.

The enchilada sauce is the shortcut doing the heavy work, layering in chile, tomato, and spice without a long list of separate seasonings. Those unhurried hours let the beans soften and the broth deepen into something that tastes long-simmered, not slapped together.

Don’t skip the tortilla strips. A quick spritz of oil and a short bake turns plain tortillas into crisp, crackly ribbons that hold their crunch in the bowl far better than crushed chips. Pile them on with a handful of cilantro right before serving.

Pro Tips

• Bake the tortilla strips just until crisp and golden; pull them before they brown too dark or they turn bitter.
• Add the strips at the table, not in the pot, so they stay crunchy instead of going soggy.
• Taste before serving and adjust the cumin and chili powder; long cooking can mute spices.

Variations

• Stir in shredded chicken for the last hour for a heartier, non-vegetarian bowl.
• Top with avocado, a squeeze of lime, shredded cheese, or a dollop of sour cream.
• Bump the heat with a diced chipotle in adobo or a pinch of cayenne.