Saturday, August 15, 2009

Tortilla soup with black beans

1 TBSP olive oil
4 garlic cloves, minced
1 tsp chilil powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans ( 15 oz each) black beans, rinsed and drained
1 can (14.5 oz) reduced-sodium chicken broth
1 pkg (10 oz) frozen corn kernels
Sea salt and ground pepper
1 cup crushed tortilla chips, plus more for serving
1 TBSP fresh lime juice, plus lime wedges for serving

In a large saucepan, heat oil over medium heat. 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.

Per serving: 277 calories; 6.3 g fat (0.8 g st fat); 12.8 g protein; 46.3 g carb; 8.3 g fiber


Kellie said...

Mmmm. Yummy! Thanks for sharing!

Shauna said...

That sounds great! Thanks so much for the recipe!

Rebecca Talley said...

Sounds delicious! I'm going to try it.

Tristi Pinkston said...

That does sound good!