- 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
- 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.
03/26/2018
recipepes.com
Spicy Tortilla Bean Soup, recipe
PT15M
PT1H
5
455 calories
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