Tortilla Soup (or Taco Soup as my daughter calls it)
(I found this in Everyday Food by Martha Stewart)
1 Tbsp olive oil
4 garlic cloves
1 tsp chili powder
2 cans diced tomatoes
2 cans black beans
1 can chicken broth (boullion would work, too)
10 oz package frozen corn
salt and pepper to taste
1 cup crushed tortilla chips (I used some leftover taco shells)
1 Tbsp fresh lime juice.
1. In large saucepan, heat oil medium. Cook garlic and chili powder until fragrant about 1 minute.
2. Add tomatoes with juice, beans, broth, corn and 1 cup water. Season with salt and pepper.
3. Bring soup to boil, reduce to simmer. Add tortilla chips and cook until softened about 2 minutes.
4. Remove from heat and stir in lime juice. Serve with extra tortilla chips.
**This soup freezes really well. The tortilla chips get a little soft, but you could always freeze a portion before adding the tortilla chip. And then add tortilla chips after unthawing.**