Tortilla Soup with Black Beans

I don't like soup, except for the rare occasion that it turns out fantastic. This soup is one of them! What makes it even better is that it only takes about 15 minutes to prepare.

Serves 4

ingredients
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

directions

1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

p.s. i don't add the tortilla chips and let them sit in the soup. Nothing can ruin a soup more than soggy chips. So I sprinkle them over the top of the soup. And while we are talking about chips, we used Tostitos multigrain tortilla chips. They have a different texture (in a good way) and a great nutty flavor. Give 'em a try!

recipe from marthastewart.com