Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tortilla Soup with Black Beans 3.4 (590) 31 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 2, 2019 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 4 Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable. Ingredients 1 tablespoon olive oil 4 garlic cloves, minced 1 teaspoon chili powder 2 cans (14.5 ounces each) diced tomatoes in juice 2 cans (15 ounces each) black beans, rinsed and drained 1 can (14.5 ounces) reduced-sodium chicken broth 1 package (10 ounces) frozen corn kernels Coarse salt and ground pepper 1 cup crushed tortilla chips, plus more for serving (optional) 1 tablespoon fresh lime juice, plus lime wedges for serving 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, corn, and 1 cup water; season with salt and pepper. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips. Originally appeared: Everyday Food, January/February 2009 Rate It PRINT