Tortilla Soup With Black Beans and Corn

Submitted by Ambervim

"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: 25mins
• Ingredients: 12
• 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.