Tortilla Soup with Black Beans

Martha Stewart


17
3
What's This?
Serving size 4
Prep Time
Total Time

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Ingredients

1 Tbsp olive oil4 garlic cloves, minced1 tsp chili powder2 cans (14 1/2 ounces each) diced tomatoes in juice2 cans (15 ounces each) black beans, rinsed and drained1 can (14 1/2 ounces) reduced-sodium chicken broth1 package (10 ounces) frozen corn kernels Coarse salt and ground pepper1 cup crushed tortilla chips, plus more for serving (optional)1 Tbsp fresh lime juice, plus lime wedges for serving

Directions

  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.

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Tags: Soup, Lunch, Dinner, Healthy, Bean & Legume, Tomato, Corn

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