Mexican Bean and Squash Soup

Mexican Bean and Squash Soup

42
SMPLYPATTY 4

"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."

Ingredients

1 h 22 m {{adjustedServings}} servings 464 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

42
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

So delicious! I completely left out the chipotle peppers, and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it...

I knew I would like this recipe, because I love this sort of food. Like the recipe says, it lends itself well to substitutions and/or additions. I used one chipotle pepper as I had a half can o...

It's great! Vary the hotness with the adobo sauce. I know that one is supposed to seed the chiles but I didn't bother. Have not used the sour cream, but the lime is REALLY important. Didn't have...