Tortilla Soup with Black Beans

Name: Tortilla Soup with Black Beans
Prep time: 15 min
Total time: 15 min
Ingredients: 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

3.4

(590)

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By

Martha Stewart Test Kitchen

Updated on July 2, 2019

Prep Time:

15 mins

Total Time:

15 mins

Servings:

4

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

Ingredients

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

Directions

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.
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.

Originally appeared: Everyday Food, January/February 2009