Tortilla Soup

(picture courtesy of Martha Stewart)

This is another recipe from my Everyday Food magazines. This is the best one I have come across because it is so quick and easy (not to mention Yummy) and can be used as a food storage meal. I made a few little changes, but it s pretty close to the original recipe.

Ingredients
Serves 4
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
3 cups vegetable broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
Crushed tortilla chips

1 tablespoon fresh lime juice, plus lime wedges for serving

1-2 Avocados diced

Directions
In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, and corn ; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. (I don't like my chips to be soggy so I skip this part and just use them as a topping) Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges, avocado, and if desired, more chips.