Chunky Tortilla Soup with Black Beans

We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous.  In fact, I even considered firing up the grill.  Of course a brisk, windy day, along with temperatures in the single digits, set me straight.  I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food.  It's warm, a little spicy and filled with vegetables.  

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder.  This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili.  I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating.  Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

Chunky Tortilla Soup with Black Beans
Yields 4-6 servings

1 tablespoon olive oil
1 large yellow onion, chopped
5 garlic cloves, minced (or grated)
2 teaspoons chili powder
2 cans (14 1/2 ounces each) diced tomates with green chiles, including juices
2 cans (15 ounces each) black beans, rinsed and drained
4-6 cups low-sodium vegetable broth (or chicken broth)
10 ounces frozen spinach, thawed and squeezed dry
10 ounces frozen corn
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
juice of 1 lime (approximately 1 tablespoon)

1. In a large Dutch oven, heat oil over medium heat.  Cook onion for 5-7 minutes, until softened.  Add garlic and chili powder and cook until fragrant (about 1 minute).
2. Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
3. Bring soup to a boil; reduce to a simmer.  Add tortilla chips, cook until softened, about 2 minutes.  Remove from heat and stir in lime juice.  Serve soup with lime wedges and more chips.

Adapted from Everyday Food Light