Quick Black Bean Tortilla Soup

This recipe was adapted from a recipe in an Everyday Food Light cookbook that I own. It was quick and had lots of flavor. It would be good with a some shredded chicken and/or avocado added or a light salad on the side. We ate it by itself and found it very filling. I have a crock-pot recipe for a chicken tortilla soup, but this is so easy. I may not use the crock-pot version again.

Ingredients:

1T olive oil
4 garlic cloves, minced (you can never have too much garlic...ha)
1t chili powder
2 bay leaves*
1t cumin*
2 cans diced tomatoes with juice (14.5 oz. each)
14.5 oz. chicken broth (vegetable if you want this to vegetarian)
1 package (10 oz.) frozen corn
1c water
salt and pepper
1c crumbled tortilla chips
1 lime
a little shredded cheese...don't add too much if you want it to be healthy.

Directions:

1. In a large saucepan, heat oil over medium. Add garlic, chili powder and cumin. Stir until fragrant. Add tomatoes, beans, broth, corn, water and bay leaves. Season with salt and pepper.
2. Bring to boil, reduce to simmer. Add tortilla chips and cook until soft. Just a few minutes. Remove from heat, stir in juice from one lime and season to taste with salt and pepper. 
3. Remove bay leaves. Add a few more chips and some shredded cheese if desired. This would also be the time to add the avocado if you want.