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Mexican Bean and Squash Soup

Mexican Bean and Squash Soup Recipe

  • 2 tablespoons olive oil
  • 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
  • 1 small yellow onion, finely chopped
  • 1/4 cup finely chopped celery
  • 1/2 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
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 464
Total Fat 27.6g
Saturated Fat 11.7g
Cholesterol 40mg
Sodium 602mg
Total Carbohydrate 43.8g
Dietary Fiber 6.1g
Sugars 3.8g
Protein 13.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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