Tortilla Soup with Black Beans

{Meatless Monday}

I have to say I just LOVE my Martha Stewart Everyday Food!!  I am not currently getting it, but I have about 3 years worth of them and I'm still trying out (and loving) new recipes.

This was is SO easy and quick....great for a busy weeknight!

Here's what you need:

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14 1/2 oz. each) diced tomatoes in juice
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (14 1/2 oz.) reduced-sodium chicken broth
• 1 package (10 oz.) frozen corn kernels
• Coarse salt and ground pepper
• 1 cup crushed tortilla chips, plus more for serving
• 1 tablespoon fresh lime juice, plus lime wedges for serving

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.

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.