GOOD TO KNOW You won’t miss the chicken in this meat-free version of the Southwestern favorite; black beans provide plenty of protein. Store-bought tortilla chips make a time-saving alternative to crisping the tortillas yourself; the chips soften in the soup, adding more heft. Save some chips for crumbling over the servings, and hold off on the cheese, sour cream, and other high-fat toppings.

　　

Ingredients

serves 4

　　1 tablespoon olive oil

　　4 garlic cloves, minced

　　1 teaspoon chili powder

　　2 cans (14.5 ounces each) diced tomatoes in juice

　　2 cans (15.5 ounces each) black beans, rinsed and drained

　　1 can (14.5 ounces) low-sodium chicken or vegetable broth

　　1 package (10 ounces) frozen corn kernels (do not thaw)

　　1 cup water

　　Coarse salt and ground pepper

　　1 cup crumbled tortilla chips, plus more for serving (optional)

　　1 tablespoon fresh lime juice, plus lime wedges for serving

　　

Step 1

In a large saucepan, heat oil over medium. Add garlic and chili powder and cook, stirring, until fragrant, about 1 minute. Add tomatoes (with their juice), beans, broth, corn, and the water; season with salt and pepper.

　　

Step 2

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, additional chips.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 277

　　

Step 5

Fat: 6.3g (0.8g Saturated Fat)

　　

Step 6

Protein: 12.8g

　　

Step 7

Carbohydrates: 46.3g

　　

Step 8

Fiber: 8.3g

　　Everyday Food: Light