Tortilla Soup with Black Beans

Prep Time:
15 mins
Total Time:
15 mins

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


  • 1 tablespoon olive oil

  • 4 garlic cloves, minced

  • 1 teaspoon chili powder

  • 2 cans (14.5 ounces each) diced tomatoes in juice

  • 2 cans (15 ounces each) black beans, rinsed and drained

  • 1 can (14.5 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


  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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