1 TBSP Olive oil
4 garlic cloves, minced
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained
1 can (14.5 oz) reduced-sodium chicken broth
1 pkg (10 oz) frozen corn kernels
1 Cup crushed tortilla chips
1 TBSP fresh lime juice
In a large saucepan, heat oil over medium heat. 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.