Tortilla Soup with Black Beans from Everyday Foods Magazine

Serves 4

Ingredients:

1 Tbsp. olive oil
4 garlic cloves, minced
1 tsp. chili powder
2 cans (14.5 oz. each) diced tomatoes in juice
2 cans (15 oz. each) black beans, rinsed & drained
1 can (14.5 oz.) reduced-sodium chicken broth (I also picked the most reduced fast can I
could find)
1 package (10oz.) frozen corn kernels
Coarse salt & ground pepper
1 c. crushed tortilla chips, plus more for serving (optional)
1 Tbsp. fresh lime juice, plus lime wedges for serving
(I also added to mine maybe a tsp. & a half - I don’t measure these things so you use how much you like – of chopped chipotle pepper with adobo sauce & 2 handfuls dried red lentils)

Directions:

1. In large saucepan heat oil over medium. Cook garlic & chili powder (& chipotle if using) until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn (lentils if using) & 1 c. water; season with salt & pepper.

2. Bring soup to boil; reduce to simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice & season w/ salt & pepper. Serve w/ lime wedges & more chips.

Josh notes that this soup reheats well in the microwave.