Spicy Tortilla Bean Soup
Description
Spicy tortilla soup with plenty of beans and spices is a warm meal to serve on cold winter evenings. Add lime juice, Cheddar cheese, and avocado!
Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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4 cloves garlic, diced
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2 (7 ounce) cans chipotle peppers in adobo sauce
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2 tablespoons chili powder
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2 teaspoons ground cumin
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2 quarts vegetable broth
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2 (15 ounce) cans pinto beans, drained
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2 (15 ounce) cans garbanzo beans, drained
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2 (15 ounce) cans black beans, drained
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2 (14 1/2 ounce) cans diced spicy tomatoes
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2 (15 1/4 ounce) cans whole kernel corn, drained
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1 tablespoon ground cinnamon
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1 pinch cayenne pepper, or more to taste
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salt and ground black pepper to taste
Directions
1
Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
2
Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.