Tortilla soup with black beans

1 tablespoon olive oil
4 garlic cloves
1 teaspoon chili powder
2 cans (14.5 ounce each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1/2 package frozen corn kernels
coarse salt and ground pepper
crushed tortilla chips
1 tablespoon fresh lime juice, plus lime wedges for serving

1.  In soup pot (dutch oven), heat oil over medium heat.  Cook garlic and chili powder until fragrant, about 1 minute.  Add tomatoes (with juice), beans, broth, corn and 1 cup water; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2.  Bring to a boil; reduce to a simmer.  Remove from heat, stir in lime juice.  Serve soup with lime wedges and crushed tortilla chips on top.