“Tortilla Black Bean Soup”

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Tortilla Black Bean Soup


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.

This post is part of our Cans Get You Cooking series!



  • Cheryl on February 2, 2013

    Cooked this for supper last night. It is so good, we had it again for lunch today!

    • Modern Day Moms on February 3, 2013

      Yay! So glad to hear that you liked it! :)


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