Tortilla Soup with Black Beans

I pulled this recipe out of a magazine but can’t remember which one (again).  It smelled delicious while it was cooking.  This is a good recipe to throw together for dinner since you probably already have all the ingredients in your pantry like I did.

1 tablespoon olive oil

4 garlic cloves, minced (I only used 2 and I used my garlic press rather than mince them)

1 teaspoon chili powder

2 (14.5 oz each) cans diced tomatoes in juice

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

1 (14.5 oz) can reduced sodium chicken broth

1 (10 oz) package frozen corn (I used an undrained can of corn)

1 cup water

salt and pepper

1 cup crushed tortilla chips plus more for serving (optional)

1 tablespoon fresh lime juice plus lime wedges for serving (didn’t have any limes)

(I also added 1 can of Costco chicken plus liquid)

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  (and chicken, if using and I didn’t add the 1 cup of water because I had already added the juice from both the can of corn and the can of chicken); 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 more chips, if desired.

(Or you can dump everything in the crock pot except for the oil (you don’t need it), chips and lime juice like I did and cook on low for about 4 – 6 hours.)

Yields 4 servings, each serving = 277 calories (these numbers are based on the original recipe without the chicken added)

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