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Fiery Bean Soup with Tortillas
This hearty soup is packed with bold flavors and a spicy kick that will warm you up on any chilly day. Served with crispy tortillas, it’s the perfect comfort meal to enjoy with friends and family.
◷1 hr 10 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Onions and Spices
Start by warming 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.
2
Simmer Beans and Tomatoes
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.
3
Season and Stir
Finally, season the soup with cayenne pepper, salt, and black pepper to taste. Give it a good stir, and it’s ready to serve!
Why You’ll Love This Recipe
This soup is packed with bold flavors and hearty ingredients that warm you up from the inside out. It’s perfect for anyone who loves a little heat and a lot of comfort in their meals. Plus, it’s nutritious and satisfying, making it great for any day of the week.
Serving Suggestions
Serve the soup hot with a side of crispy tortilla chips or warm tortillas for dipping. A dollop of sour cream or a sprinkle of shredded cheese on top adds creaminess and balances the spice. Fresh cilantro or chopped green onions also make great garnishes.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
