Tortilla Soup With Black Beans

(Serves 4)

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