Tortilla Soup With Black Beans and Corn

Simple and made with pantry staples. A Great homemade last minute meal. Also a good way to use up the bottom of the bag crushed tortilla chips.

• Ready In: 25 mins
• Yields: 12 cups

Ingredients

• 1  tablespoon olive oil
• 4  teaspoons garlic, minced
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin
• 29  ounces tomatoes, diced in juice (2 cans)
• 30  ounces black beans, rinsed and drained (2 cans or cooked from dry)
• 15  ounces  chicken stock
• 10  ounces corn kernels (frozen good)
•  coarse salt
•  pepper
• 1  cup tortilla chips, crushed (plus some for serving if you want)
• 1  tablespoon lime juice (plus wedges to serve is nice)

Directions

1. Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
2. Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
3. Season with salt and pepper.
4. Bring to a boil, reduce to simmer.
5. Add tortilla chips and cook until softened, about 2 minutes.
6. Remove from heat and stir in lime juice.
7. Season again with salt and pepper as needed.
8. Serve with lime wedges and tortilla chips.