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Spicy Tortilla Bean Soup

linzianne

"A nice, healthy, spicy Mexican dish especially good for cold winter day! Add lime juice, Cheddar cheese, and diced avocado to top of soup if desired."
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Ingredients

1 h 10 m servings 454 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 80.5g
  • 26%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2087 mg
  • 83%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

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Reviews

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It was late or early depending on your view and I had all these ingredients. I was so hungry and this was so tasty, so wonderful! Woohoo! I never measure spices, I dump em in. I did not use much...