Mexican Bean and Squash Soup

Ingredients

• 2 tablespoons olive oil
• 2 cups butternut squash - peeled , seeded, and cut into 3/4-inch chunks
• 1 small yellow onion , finely chopped
• 0.5 cups finely chopped carrot
• 0.25 cups finely chopped celery
• 3 cloves garlic , minced
• 2 canneds Chipotle peppers in adobo sauce , seeded and minced
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon cumin
• 2 quartss chicken broth
• 1 can diced tomatoes , 15 ounce
• 1 can cannellini beans , 15.5 ounce
• 1 cup corn kernels , fresh, canned, or frozen
• 2 limes , cut into wedges
• 1 bag tortilla chips , 10 ounce
• 1 cup sour cream , for topping
• 1 package shredded Mexican blend cheese , 8 ounce

Instructions

1. 1

   Heat olive oil in a deep pot over medium-high heat. Cook and stir squash in hot oil 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, chipotle peppers, basil, parsley, and cumin; cook for 2 minutes more. Mix in chicken broth and tomatoes. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes.

2. 2

   Stir in beans and corn; cook just until heated through.

3. 3

   To serve, ladle soup into bowls. Squeeze lime juice over each bowl. Top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.