Tortilla Soup

I found this recipe last year and we LOVE it.  I seem to make it when I have left over chicken I need to use.  I had made some chicken breasts in the crockpot earlier in the week for veggie & chicken quesadillas and I had some left over.  Click here to get the chicken recipe-- it's a favorite too.
Both recipes are courtesy of Martha Stewart.  I changed the soup recipe just slightly, below is how I made it:

1 tablespoon olive oil

4 garlic cloves, minced

1 teaspoon chili powder

2 cans (14 1/2 ounces each) diced tomatoes in juice

2 cans (15 ounces each) black beans, rinsed and drained

3 cans (14 1/2 ounces each) reduced-sodium chicken broth

1 package (10 ounces) frozen corn kernels

1 small can diced green chilis

shredded chicken

Coarse salt and ground pepper

1 cup crushed tortilla chips, plus more for serving (optional)

1 tablespoon fresh lime juice, plus lime wedges for serving

1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, chilis; season with salt and pepper. 
2. Bring soup to a boil; reduce to a simmer.   Add chicken.  I leave my soups on the stove to simmer for a while, anywhere from 30 minutes to over an hour.  Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, tortilla chips, avocado, and shredded sharp cheddar cheese.