Mexican Bean and Squash Soup

This Mexican bean and squash soup recipe simmers chipotle peppers, carrots, celery, onions, basil, parsley, and corn to make a zesty vegetarian dish.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 464 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 limes, cut into wedges
• 2 quarts chicken broth
• 1 teaspoon cumin
• 1 (15 ounce) can diced tomatoes
• 1 small yellow onion, finely chopped
• 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
• 2 canned Chipotle peppers in adobo sauce, seeded and minced
• 1 tablespoon chopped fresh basil leaves
• 1 (15.5 ounce) can cannellini beans, drained
• 1 cup corn kernels, fresh, canned, or frozen
• 1 (10 ounce) bag tortilla chips, for topping
• 1 cup sour cream, for topping
• 1 (8 ounce) package shredded Mexican blend cheese, for topping
• 0.25 cup finely chopped celery
• 0.5 cup finely chopped carrot

Recipe Instructions

Step 1

Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.

Step 2

Stir in cannellini beans and corn kernels; cook until just heated through.

Step 3

Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.