Mexican Bean and Squash Soup

Name: Mexican Bean and Squash Soup
Prep time: 40 min
Cook time: 42 min
Total time: 82 min
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

4.6

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This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.

Recipe by Patty Ruth Hand Pirko

Updated on October 17, 2022

1

Prep Time:

40 mins

Cook Time:

42 mins

Total Time:

1 hrs 22 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 small yellow onion, finely chopped
¼ cup finely chopped celery
½ 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

Directions

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.
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.

Nutrition Facts (per serving)

464	Calories
28g	Fat
44g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 464
% Daily Value *
Total Fat 28g	35%
Saturated Fat 12g	59%
Cholesterol 40mg	13%
Sodium 602mg	26%
Total Carbohydrate 44g	16%
Dietary Fiber 6g	22%
Total Sugars 4g
Protein 14g
Vitamin C 13mg	64%
Calcium 332mg	26%
Iron 3mg	15%
Potassium 455mg	10%

* 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.