Ingredients

• 1 tablespoon olive oil
• 4 teaspoons garlic, minced
• 1 teaspoon chili powder (I use green, any will work)
• 1 hot pepper, minced (Serrano, jalapeno, whatever you have or want to use)
• 30 ounces diced tomatoes with juice (plus or minus depending on can size or fresh yeild)
• 30 ounces black beans, rinsed and drained (plus or minus, from a can or start dried and cook first which would, obviously increase your prep ti)
• 15 ounces chicken broth
• 10 ounces corn kernels (fresh or frozen best)
• coarse salt
• fresh coarse ground black pepper
• 1 cup tortilla chips, crushed (more for garnish if you want)
• 1 tablespoon lime juice (lemon will do fine, wedges for garnish if you want)
• sour cream (for garnish) (optional)

Instructions

1. Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.

2. Add tomatoes, beans, broth, corn and 1 cup of water.

3. Season with salt and pepper.

4. Bring to a boil.

5. Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).

6. Remove from heat and stir in lime juice.

7. Season with salt and pepper if it needs it.

8. Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.

9. Enjoy.