Super Easy (and delish) Tortilla Soup

Who wants to eat the crumbled up tortilla chips at the bottom of the bag? They're too small to dip but you don't want to toss them... well this soup is your solution. (Do I sound like an infomercial?) I got this recipe from good ol' Martha Stewart.

The only changes I made were that I used RoTel tomatoes with green chilis in place of the diced tomatoes and I added some shredded chicken breast. The RoTel tomatoes definitely gave it a kick but that's the way we like it here in the Masias house. Enjoy!

Ingredients

Serves 4.

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon 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 chicken broth
• 1 package (10 ounces) frozen corn kernels
• Coarse salt and ground pepper
• 1 cup crushed tortilla chips, plus more for serving (optional)
• 1 tablespoon 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.