Cathy's Beef (Soy) Tortilla Soup w/tomatoes, chiles, corn and black beans

1 box 32oz beef broth
1 can 14.5oz no added salt diced tomatoes (rinsed)
1 can 10oz Rotelle diced tomatoes w/green chiles (rinsed)
2 cans 15.5oz each black beans (rinsed)
2 cans 15.25oz each sweet kernel corn (rinsed)
1 can 14.75oz cream of mushroom soup
2 packages Morning Star Farms (Soy Hamburger) Grillers
Recipe Crumbles (in freezer section of grocery store)
3 packages low sodium Ortega taco season (has least
sodium I've found)
4-6oz water to make up for draining and rinsing of vegies

Serve with a sprinkle of cheese, a dollop of light sour cream and a few tortilla chips crumbled on top. **Note, sodium content of soup as ingredients were plugged into the recipe program may not be as high as listed because all the vegies (black beans, tomatoes, Rotel, corn) have all been drained and rinsed prior to putting in slow cooker. The taco seasoning has lower sodium, but it's not perfect BUT it is simple if you're looking for simple. If too high for you, figure out your own Tex/Mex spice ingredients you prefer and have at it! I make a version of this but with cans of chunk white chicken (drained and rinsed of course) as well. Just switch chicken out for the soy "hamburger." There may also be a low sodium beef broth, but I couldn't find one in my local grocery store. May use low sodium beef or vegetable broth if desired.

Place Morning Star Crumbles, taco seasoning and beef broth into slow cooker. Rinse beans and corn and add as well. Rinse tomatoes and Rotel together and place in blender with cream of mushroom soup and add the 4oz water. Blend until smooth to incorporate the green chiles evenly throughout the soup and blend any whole pieces of mushrooms in the soup. Add mixture to slow cooker. Turn on low and cook for 5-6 hours or on high for 2 1/2 to 3. All ingredients going into the cooker are all ready cooked, so the cooking time is just to make sure the herbs/spices are marinating over the soy crumbles "meat."

Serving Size: Makes approx. 20 8oz servings

Number of Servings: 20

Recipe submitted by SparkPeople user CBPARKER.