1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice
Instructions
In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.
Notes
Adapted from Everyday Food Light
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/01/12/chunky-tortilla-soup-with-black-beans/