This warm and comforting soup is packed with hearty beans and a lively citrus twist that brightens every spoonful. It’s an easy, flavorful meal perfect for cozy evenings or quick lunches.
Start by heating some olive oil in a pot over medium heat. Toss in the chopped onion and garlic, and cook them until the onion becomes soft and translucent, which should take about 10 minutes. Next, add the chipotle peppers and stir for about a minute until you can really smell their smoky aroma. Sprinkle in the chili powder and cumin, stirring everything together for another 5 minutes so the spices get nice and toasty.
Pour in the broth along with the pinto, garbanzo, and black beans. Bring the mixture to a boil, then add the tomatoes. Lower the heat and let the soup simmer gently for about 20 minutes, letting all those flavors meld together. Stir in the corn and cinnamon, and cook for another 15 minutes, stirring now and then.
Finally, season the soup with cayenne pepper, salt, and black pepper to taste. Give it a good stir, and it’s ready to enjoy!
- Use fresh lime juice to add the best zesty flavor.
- Toast the tortillas before adding them for extra crunch.
- Simmer the soup gently to let all the flavors blend well.
This soup is full of bright, tangy flavors that wake up your taste buds. It’s hearty and comforting thanks to the beans, yet light enough to enjoy any time of year. Plus, it’s easy to make and packed with nutritious ingredients.
Serve this soup with a dollop of sour cream or avocado slices on top. A sprinkle of fresh cilantro and a handful of crispy tortilla strips add great texture. It pairs well with a simple green salad or warm corn bread.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the flavors fresh. You can also freeze the soup for up to 2 months, but add any tortilla strips or fresh toppings only when serving.
