Spicy Tortilla Bean Soup

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

Directions

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.