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Ingredients1 h 10 m servings 454 cals
Original recipe yields 8 servings
- 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.
Per Serving: 454 calories; 7.9 g fat; 80.5 g carbohydrates; 18.8 g protein; 0 mg cholesterol; 2087 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very good and quick to prepare. Halved the chipotle peppers and chili powder, only as our preference because we like food moderately spicy.