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Tortilla Soup with Black Beans

Tortilla Soup with Black Beans

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Everyday Food, January 2009 http://www.marthastewart.com/315478/tortilla-soup-with-black-beans
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  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield 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.

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