Fiery Bean Soup with Tortillas

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, cooking them gently until the onion becomes soft and translucent, which should take about 10 minutes. Next, add the chipotle peppers and stir everything around for about a minute until you can really smell their smoky aroma. Sprinkle in the chili powder and cumin, stirring for another 5 minutes to let the spices open up.

Step 2

Pour in the broth along with the pinto, garbanzo, and black beans. Bring the whole mixture to a boil, then add the tomatoes. Turn the heat down and let it all simmer for about 20 minutes so the flavors have time to meld together. After that, stir in the corn and a pinch of cinnamon, cooking 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 serve!