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.
Recipe information
Yield
serves 4
Ingredients
Preparation
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
