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.

Chicken Tortilla Soup

Chicken Tortilla Soup

(Serves 8-10)

1 pound chicken, cooked and shredded (I used leftover chicken from this recipe)

1 can cream of chicken soup

1 can cheddar cheese soup

1 large can Ro-tel (use regular diced tomatos for a milder soup)

1 can black beans, drained and rinsed

1 green pepper, diced

1/2 white onion, diced

2 jalepenos, ribs and seeds removed, finely diced

1 roasted red pepper, diced

1/2 cup frozen corn

2 cups chicken stock

2 cloves garlic, minced

1 T ground cumin

1 tsp chili powder

1/2 tsp cayenne pepper (if desired, depends on how hot your jalepenos are)

1 cup shredded colby jack cheese

Corn tortillas or tortilla chips

Combine all ingredients in a large crock pot (I used my 6 qt and had plenty of room), starting with soups, tomatos and stock, stir until well mixed and add in vegetables, beans and garlic. Add chicken, cumin and chili powder. Cook on high for 2 hours. Taste and add cayenne pepper if desired. Reduce heat to low and cook an additional 2 hours. Add shredded cheese and stir until cheese is melted. Brown tortillas in a small skillet with a small amount of oil, sprinkle with garlic salt (I use Lawry's) and cut into small pieces. Ladle soup into bowls and top with tortilla strips or crushed chips and more cheese if desired.