Tortilla Soup With Black Beans And Corn - cooking recipe

Ingredients

1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
29 ounces tomatoes, diced in juice (2 cans)
30 ounces black beans, rinsed and drained (2 cans or cooked from dry)
15 ounces chicken stock
10 ounces corn kernels (frozen good)
coarse salt
pepper
1 cup tortilla chips, crushed (plus some for serving if you want)
1 tablespoon lime juice (plus wedges to serve is nice)

Preparation

Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
Season with salt and pepper.
Bring to a boil, reduce to simmer.
Add tortilla chips and cook until softened, about 2 minutes.
Remove from heat and stir in lime juice.
Season again with salt and pepper as needed.
Serve with lime wedges and tortilla chips.