To make Martha Stewart's tortilla soup, heat 1 tablespoon of oil in a large saucepan over medium heat. Cook 1 teaspoon of minced garlic and 1 teaspoon of chili powder in the oil for 1 minute. Add two 14.5-ounce cans of diced tomatoes and their juice, 1 cup of water and one 14.5-ounce can of reduced-sodium chicken broth to the pot. Stir in 10 ounces of frozen corn and two 15-ounce cans of rinsed, drained black beans. Season with salt and pepper, and bring the soup to a boil. Reduce the soup to a simmer and stir in 1 cup of crushed tortilla chips. Simmer for 2 more minutes, until the chips soften, and remove from heat. Stir in 1 tablespoon of fresh lime juice, and ladle the soup into bowls, serving with additional tortilla chips and lime wedges.
Variations offered by reviews on Martha's Stewart recipe suggest serving with sour cream, shredded cheese, cilantro or hot sauce. Also, try adding a cup of shredded, cooked chicken meat while cooking and adding diced jalapenos.Learn more about Cooking