Chunky Tortilla Soup with Black Beans
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 5 cloves garlic minced (or grated)
- 2 teaspoons chili powder
- 2 cans diced tomatoes with green chiles 14½ ounces each, including juices
- 2 cans black beans 15 ounces each, rinsed and drained
- 4-6 cups low-sodium vegetable broth or chicken broth
- 10 ounces frozen spinach thawed and squeezed dry
- 10 ounces frozen corn
- 1 cup crushed tortilla chips
- 1 tablespoon fresh lime juice
Instructions
- In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
- Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
- Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice.
- Serve soup with lime wedges and more chips.
