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Vegetarian Tortilla Soup

Michelle Kenneth
Vegetarian Tortilla Soup adapted from Martha Stewart.
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Course Soup

Ingredients
  

  • 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 vegetable broth
  • 1 package (10 ounces) frozen corn kernels
  • 1 cup water
  • coarse salt and ground pepper
  • 1 cup crushed Tostitos Hint of Lime tortilla chips
  • 1 tbsp fresh lime juice, plus lime wedges for serving

Instructions
 

  • 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.
  • 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.