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Spicy Tortilla Bean Soup Recipe

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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook55 m
  • Ready In1 h 10 m
  • 1Heat 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.
  • 2Stir 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.
Ingredients
  • 8 servings
  • 454 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    454
    23%
  • Fat:
    7.9
    12%
  • Carbs:
    80.5
    26%
  • Protein:
    18.8
    38%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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