Tortilla Soup with Black Beans

Name: Tortilla Soup with Black Beans
Yield: serves 4
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 (15.5 ounces each) black beans, rinsed and drained; 1 can (14.5 ounces) low-sodium chicken or vegetable broth; 1 package (10 ounces) frozen corn kernels (do not thaw); 1 cup water; Coarse salt and ground pepper; 1 cup crumbled tortilla chips, plus more for serving (optional); 1 tablespoon fresh lime juice, plus lime wedges for serving

December 22, 2011

GOOD TO KNOW You won’t miss the chicken in this meat-free version of the Southwestern favorite; black beans provide plenty of protein. Store-bought tortilla chips make a time-saving alternative to crisping the tortillas yourself; the chips soften in the soup, adding more heft. Save some chips for crumbling over the servings, and hold off on the cheese, sour cream, and other high-fat toppings.

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