Spicy Tortilla Bean Soup

Ingredients

• 30 ounce black beans drained canned
• 30 ounce garbanzo beans drained canned
• 30 ounce pinto beans drained canned
• 1 pinch cayenne pepper to taste
• 2 tablespoons chili powder 
• 14 ounce chipotle peppers in adobo sauce canned
• 4 cloves garlic diced
• 1 tablespoon ground cinnamon 
• 2 teaspoons ground cumin 
• 8 servings salt and ground pepper black to taste
• 2 tablespoons olive oil 
• 1 large onion diced
• 29 ounce spicy tomatoes diced canned
• 2 quarts vegetable broth 
• 30.5 ounce kernel corn whole drained canned

Equipment

• pot

Directions

1. Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes.
2. Add chipotle peppers; cook and stir until fragrant, about 1 minute.
3. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
4. Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil.
5. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes.
6. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.