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Mexican Bean and Squash Soup
0 Likes
Prep Time:
40 minutes
Cook Time:
42 minutes
Total Time:
82 minutes
Spicy winter squash and bean soup with chipotle peppers, veggies, herbs, and corn, topped with tortilla chips, sour cream, and cheese. Customize heat by adjusting chipotle peppers.
Ingredients:
  • 2 tablespoons olive oil
  • 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
  • 1 small yellow onion, finely chopped
  • 0.25 cup finely chopped celery
  • 0.5 cup finely chopped carrot
  • 3 cloves garlic, minced
  • 2 canned Chipotle peppers in adobo sauce, seeded and minced
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon cumin
  • 1 (15 ounce) can diced tomatoes
  • 2 quarts chicken broth
  • 1 (15.5 ounce) can cannellini beans, drained
  • 1 cup corn kernels, fresh, canned, or frozen
  • 2 limes, cut into wedges
  • 1 (10 ounce) bag tortilla chips, for topping
  • 1 cup sour cream, for topping
  • 1 (8 ounce) package shredded Mexican blend cheese, for topping
Instructions:
  • In a deep pot over medium-high heat, heat olive oil. Add squash and cook until it softens, 5 to 7 minutes. Stir in onion, celery, and carrots until onion is transparent, about 5 minutes. Mix in garlic, chipotle peppers, basil, parsley, and cumin; cook for 2 minutes. Add tomatoes and chicken broth. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Stir in cannellini beans and corn; heat through.
  • When ready to enjoy, pour the soup into bowls. Add a splash of lime juice, then garnish with tortilla chips, a dollop of sour cream, and a sprinkle of Mexican cheese.

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