Tortilla Soup with Black Beans

Ingredients:
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon chili powder (or more to taste)
- 1 can (14 1/2 ounces) diced tomatoes in juice
- 1 can (14 1/2 ounces) tomato sauce (I used low sodium)
- 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 (I used a 15 oz. can of corn, also low sodium)
- 1 cup water (I accidentally omitted this with no ill effects)
- 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
- Mexican cheese, for sprinkling on top
- Dried or fresh cilantro, also for topping

Directions:
1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), tomato sauce, beans, broth, corn, and 1 cup water; season with salt and pepper.

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, more chips. Sprinkle with cheese and cilantro.