Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks

  3. 1 small yellow onion, finely chopped

  4. 1/4 cup finely chopped celery

  5. 1/2 cup finely chopped carrot

  6. 3 cloves garlic, minced

  7. 2 canned Chipotle peppers in adobo sauce, seeded and minced

  8. 1 tablespoon chopped fresh basil leaves

  9. 1 tablespoon chopped fresh parsley

  10. 1 teaspoon cumin

  11. 1 (15 ounce) can diced tomatoes

  12. 2 quarts chicken broth

  13. 1 (15 1/2 ounce) can cannellini beans, drained

  14. 1 cup corn kernels, fresh, canned, or frozen

  15. 2 limes, cut into wedges

  16. 1 (10 ounce) bag tortilla chips, for topping

  17. 1 cup sour cream, for topping

  18. 1 (8 ounce) package shredded Mexican blend cheese, for topping

Instructions Jump to Ingredients ↑

  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. 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.


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