Bean Tortilla Soup

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 large onion, diced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red beans, drained and rinsed
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes
• 2 (4 ounce) cans mild green chilies
• 1 (15 ounce) can enchilada sauce
• 2 garlic cloves, minced
• 1 (15 ounce) can vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 bay leaf
• 10 ounces frozen corn
• 1 bunch cilantro, chopped

Recipe

• 1 saute onions and garlic.
• 2 layer the drained beans on top of onions. add diced tomatoes and their juice, green chilies, enchilada sauce, vegetable broth, spices and bay leaf.
• 3 cook 1 of 2 ways. slow cooker: cook on low for 6-8 hours. pressure cooker: cook for 3 minutes after weight starts rocking. reduce pressure quickly.
• 4 remove bay leaf. stir in corn and cilantro.
• 5 serve with tortilla strips, avocado. optional: shredded cheese, sour cream.