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Mexican Bean and Squash Soup

SUBMITTED BY: SMPLYPATTY

"This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers."
PREP TIME  40 Min
COOK TIME  42 Min
READY IN  1 Hr 22 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  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.
  2. 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by K1J2G3
So delicious! I completely left out the chipotle peppers, and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it was a mistake in the recipe, but I only used 2 cans of chicken broth (4 cups) b/c it was all I had on hand. It seemed like the right amount of liquid to me. So I'm wondering if the 2 quarts of chicken broth may have been in error? 1 quart would have been plenty. The sweetness of the squash and the texture were just so good! My kids ate it up and requested that I make just plain squash the next day. This recipe is a keeper for me!

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by Jen VB
I neglected to add in the peppers since our grocery store doesn't carry them but the recipe turned out great with a little extra seasoning.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by SMPLYPATTY
Betsy, I am so sorry you miss read the recipe. It is two peppers from a can of chipotles, not two cans of chipotles. Wow, I bet that was spicy!!

0 users found this review helpful


 
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Recipe Submitter:

SMPLYPATTY
Photo by Allrecipes
Cooking Level: Expert
Home Town: Elm Mott, Texas, USA
Living In: Valrico, Florida, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 500

  • Total Fat: 30.6g
  • Cholesterol: 40mg
  • Sodium: 1634mg
  • Total Carbs: 44.1g
  •     Dietary Fiber: 6.6g
  • Protein: 15.8g

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