Tortilla Soup with Black Beans

Tortilla Soup with Black Beans

Prep: 15 mins Total Time: 15 mins Servings: 4


  • 1 Tbsp olive oil

  • 4 garlic cloves, minced

  • 1 tsp 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 Tbsp 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.

Source: Everyday Food, January 2009

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