A wonderfully warming soup of tomatoes, beans, and corn simmered in a seasoned broth of chicken stock, fresh garlic, chili powder and lime for a hearty, filling meal.
This one also does well in the crockpot/ slow cooker. The entire meal costs less than $4. to prepare and serves 6.
Depending on the time of year that you make this limes may or may not be in season. If they’re not in season you can use ReaLime, which is 100% juice and imparts decent flavor to the recipe. It’s a great alternative to fresh limes. However, if you happen to have fresh limes on hand, here’s a simple method to ensure that every drop of juice is extracted, avoiding any waste:
1 Tbsp olive oil
4 garlic cloves, minced
1 Tsp chili powder
2 cans diced tomatoes in juice (14 1/2 ounces each)
2 cans black beans, rinsed and drained (15 ounces each)
1 can reduced-sodium chicken broth (14 1/2 ounces)
1 pkg frozen corn kernels (10 ounces)
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 Tbsp fresh lime juice, plus lime wedges for serving
**Optional** 2 c. Cooked Chicken, Cut up
Heat the oil over medium heat in a large saucepan, add garlic and chili powder, cook 1 minute. Add undrained tomatoes, chicken broth, beans, corn and 1 cup of water. If adding chicken, add the cooked, diced chicken.
Bring the soup to a boil, then reduce the heat and simmer. Add the tortilla chips and continue to cook until they are softened. Add lime juice, then salt and pepper to your taste preference.
Serve with fresh, hot cornbread and lime wedges.
© Can Stock Photo Inc. / HHLtDave5