Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tortilla Soup with Black Beans 3.4 (590) 32 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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