Tortilla Soup with Black Beans

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 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

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.

Recipe Source: Martha Stewart

Servings: 4