Beefy Tortilla Soup

5 cups La Nueva Ropa Vieja (3 cups broth and 2 cups meat/vegetable mixture), defrosted if frozen, recipe follows

2 cups water

1 can (14½ ounces) diced tomatoes seasoned with onions and garlic (see note)

1 can (15 ounces) black beans

1½ cups frozen yellow corn kernels

Juice from half a lime

2 teaspoons Worcestershire sauce

1 teaspoon sugar

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon black pepper

6 tablespoons crushed baked tortilla chips, or more to taste

Optional toppings: Shredded Mexican-blend cheese or cheddar, reduced-fat sour cream, avocado chunks

Bring the broth, water, shredded beef with its vegetables, the tomatoes with their juices and the beans with juices to a boil over medium-high heat in a 4½-quart Dutch oven or soup pot. Stir frequently.

Add the corn (no need to thaw, but rinse away any ice crystals), lime juice, Worcestershire sauce, sugar, onion and garlic powders, and black pepper. Reduce the heat to medium-low and simmer at a slow boil, stirring frequently, until the soup has heated through and the flavors blend, about 7 minutes.

Meanwhile, prepare any optional toppings.

To serve, ladle the soup into bowls. Garnish with the chips and any other desired toppings and serve at once.

Serves six.

Cook's note: Any type of seasoned, diced tomatoes that contains garlic can be used.

Nutrition values per serving: 272 calories, 7 g fat (2 g saturated), 35 g carbohydrates, 8 g fiber, 20 g protein, 26 mg cholesterol, 989 mg sodium.