Dinner

We went for a nice walk today….and had some soup!  We aren’t sure where they will put all the snow if we get this next storm on wednesday – looks like another 10 inches, perhaps!

Tortilla Soup with Black Beans

Source: Martha Stewart (8 servings)

1 tablespoon olive oil

4 garlic cloves, minced

1 teaspoon chili powder

2 cans (14 1/2 ounces each) diced tomatoes in juice

2 cans (15 ounces each) black beans, rinsed and drained

1 can (14 1/2 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

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.

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