Tortilla soup with black beans


1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon chili powder
2 (14.5-ounce) cans diced tomatoes in juice, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can reduced-sodium chicken broth
1 (10-ounce) package frozen corn kernels
Coarse salt and ground pepper to taste
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

In a large saucepan, heat oil over medium heat. Add garlic and chili powder and cook until fragrant, about 1 minute. Add undrained tomatoes, beans, broth, corn and 1 cup water. Season with salt and pepper to taste. Bring soup to a boil, reduce heat to a simmer. Add tortilla chips; cook until softened about 2 minutes. Remove from heat; stir in lime juice and more salt and pepper to taste, if necessary. Serve soup with lime wedges, and if desired, more chips. Top with shredded Cheddar or Jack cheese, if desired. Makes 4 servings.

NOTE: Stir in 2 cups diced cooked chicken breasts just prior to serving, if desired.

From Everyday Food, January/February 2009 issue.

This sounds very good! I think adding some fresh cilantro would be good, just before serving. Thanks for the recipe!