Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hr 25 mins
Servings:
8
Ingredients
Directions
Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
Stir in cannellini beans and corn kernels; cook until just heated through.
Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.
Nutrition Facts (per serving)
464
Calories
28g
Fat
44g
Carbs
14g
Protein
