4 cups pre-cooked beans (we used pinto + onions, garlic, carrot, olive oil)
2 cups bean broth
1 cup chicken broth
2 thai chilis, chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons ginger, grated
2 15oz can diced tomatoes, with juice
1/2 tablespoon sea salt
1 teaspoon cumin
1 teaspoon coriander, ground
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
greek yogurt, for topping
corn tortillas, for for dipping
Heat olive oil in a cast iron or soup pot.
Add onions and garlic and saute until aromatic and onions become translucent, stirring often,
Add beans, bean broth, and chicken broth and bring to a simmer, cooking about 10 minutes.
Mix in diced tomatoes, chilis, ginger, cumin, coriander, and cinnamon.
Add salt and pepper, and adjust to taste.
Top with greek yogurt and serve with tortillas on the side.
Time: 20 minutes (with pre-cooked beans)