Spicy Tortilla Bean Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by linzianne
A nice, healthy, spicy Mexican dish especially good for cold winter day! Add lime juice, Cheddar cheese, and diced avocado to top of soup if desired.
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, diced
2 (7 ounce) cans chipotle peppers in adobo sauce
2 tablespoons chili powder
2 teaspoons ground cumin
2 quarts vegetable broth
2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 (14.5 ounce) cans diced spicy tomatoes
2 (15.25 ounce) cans whole kernel corn, drained
1 tablespoon ground cinnamon
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
Instructions
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.
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.
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