PREP TIME: 15 minutes. TOTAL TIME: 15 minutes.
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 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
1. 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.
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.
Per serving: 277 calories; 6.3 grams fat (0.8 grams saturated fat); 12.8 grams protein; 46.3 grams carbohydrates; 8.3 grams fiber