Mexican Bean and Squash Soup

Winter squash teams up with cannellini beans and chipotle chile peppers, chopped carrots, celery, onions, basil, parsley, and corn to make a zesty vegetable soup topped with tortilla chips, sour cream, and Mexican blend cheese. Adjust the heat level to taste by decreasing or leaving out the chipotle peppers.

• Preparation Time: 40 mins
• Cooking Time: 42 mins
• Total Time: 1 hr 22 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
• ¼ cup finely chopped celery
• 1 teaspoon cumin
• 1 (15 ounce) can diced tomatoes
• 1 small yellow onion, finely chopped
• ½ cup finely chopped carrot
• 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

Recipe Instructions

Step 1

Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.

Step 2

To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.