Zesty Tortilla Soup with Beans

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

Step 1

Warm some olive oil in a pot over medium heat. Toss in the chopped onion and garlic, and cook them until the onion becomes soft and translucent, which should take about 10 minutes. Next, add the chipotle peppers and stir for about a minute until you can really smell their smoky aroma. Sprinkle in the chili powder and cumin, stirring everything together for another 5 minutes so the spices get nice and toasty.

Step 2

Pour in the broth along with the pinto, garbanzo, and black beans. Bring the mixture to a boil, then add the tomatoes. Lower the heat and let the soup simmer gently for about 20 minutes, letting all those flavors meld together. Stir in the corn and cinnamon, and cook for another 15 minutes, stirring now and then.

Step 3

Finally, season the soup with cayenne pepper, salt, and black pepper to taste. Give it a good stir, and it’s ready to enjoy!