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