Roasted Corn and Lime Tortilla Soup


1 cup frozen organic corn kernels  (no need to thaw)
1 Tbsp. cooking liquid  (water, broth, etc.)
4 garlic cloves, minced
1 tsp. ground cumin
1 tsp. chili powder
2 (15-oz.) cans no-salt-added diced fire-roasted tomatoes, undrained
2 (15-oz.) cans no-salt-added black beans, rinsed and drained
3 cups low sodium vegetable broth
1 cup crushed Baked Tortilla Chips (Baked Tortilla Chips)
1 Tbsp. fresh lime juice
Simply Organic All-Purpose Seasoning and fresh ground black pepper
Garnish: tortilla chips, lime wedges, sliced jalapenos, etc.

Prepare Baked Tortilla Chips according to recipe instructions.

Heat a large pot with cooking liquid over medium-high heat. Add
the corn and roast until the corn is golden brown, about four
minutes, stirring occasionally.

Add the garlic, cumin and chili powder. Stir and cook for 30
seconds.

Add the tomatoes, beans and broth. Cover and bring to a boil.
Reduce to a simmer and add the chips. Stir and cook until the
chips are soft and the soup is thickened, about three minutes.
Add lime juice and season the soup with all-purpose seasoning
and pepper.

Serve the soup with any or all of the garnishes.

Makes 4 servings.