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Categories:
olive oil butternut squash yellow onion celery carrot garlic peppers fresh basil parsley cumin tomatoes chicken broth cannellini beans corn kernels tortilla chips sour cream blend cheese
Viewed: 27 - Published at: 4 years agoIngredients
- 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
Method
- 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.
