I love this soup – it is a perfect winter dinner. The lime gives the beans an edge. If you want to stretch the soup to make it serve more, make a small pot of rice up, toss the rice with chopped cilantro. Plate the rice into deep bowls and top with the soup. A spoonful of sour cream on top is perfect as well.
This recipe is easily converted to vegetarian by using vegetable broth.
Black Bean Tortilla Soup
1 Tbsp olive oil
4 garlic cloves, minced or 1 tsp dried diced garlic
1 tsp chili powder
2 14.5-ounce cans diced tomatoes in juice
2 15-ounce cans black beans, rinsed and drained
3 cups lower sodium chicken or vegetable broth
10-ounces frozen or 1 14.5-ounce can drained corn kernels
Coarse salt and ground pepper, if desired
1 cup crushed tortilla chips
2 limes: 1 squeezed for fresh lime juice, second cut into lime wedges for serving
In a large heavy saucepan, heat oil over medium heat. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes with juice, beans, broth and corn.
Bring soup to a boil; reduce heat to medium low and simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat. Stir in lime juice and season with salt and pepper as desired. Serve with lime wedges and, if desired, more chips.