Tortilla Soup with Black Beans

By amybites

277 calories, 6.3g fat, 0.8g saturated fat, 12.8g protein, 46.3g carbohydrates, 8.3g fiber

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14.5 oz. each) diced tomatoes in juice
• 2 cans (15.5 oz. each) black beans, rinsed and drained
• 1 can (14.5 oz. ounces) low-sodium chicken or vegetable broth
• 1 package (10 oz.) frozen corn kernels (do not thaw)
• 1 cup water
• Salt and pepper
• 1 cup crumbled tortilla chips, plus more for serving
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Preparation

Step 1

In a large saucepan, heat oil over medium. Add garlic and chili powder and cook, stirring, until fragrant, about 1 minute. Add tomatoes (with their juice), beans, broth, corn, and the water; season with salt and pepper.

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, additional chips.