TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP

Tortilla, Black Bean, Corn and Tomato Soup image

Provided by Ambervim

Time 20m

Yield 12 Cups

Number Of Ingredients 13

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1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder (I use green, any will work)
1 hot pepper, minced (Serrano, jalapeno, whatever you have or want to use)
30 ounces diced tomatoes with juice (plus or minus depending on can size or fresh yeild)
30 ounces black beans, rinsed and drained (plus or minus, from a can or start dried and cook first which would, obviously increase your prep ti)
15 ounces chicken broth
10 ounces corn kernels (fresh or frozen best)
coarse salt
fresh coarse ground black pepper
1 cup tortilla chips, crushed (more for garnish if you want)
1 tablespoon lime juice (lemon will do fine, wedges for garnish if you want)
sour cream (for garnish) (optional)

Steps:

Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
Add tomatoes, beans, broth, corn and 1 cup of water.
Season with salt and pepper.
Bring to a boil.
Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
Remove from heat and stir in lime juice.
Season with salt and pepper if it needs it.
Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
Enjoy.