Spicy Tortilla Bean Soup

Name: Spicy Tortilla Bean Soup
Total time: 70
Yield: 8
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

Recipe by linzianne from allrecipes.com

1 Hr. 10 Mins.

Ingredients

8 servings

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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 (14.5 ounce) cans diced spicy tomatoes
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2 (15.25 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

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.