Mexican Bean And Squash Soup
Spanish rice, also known as mexican rice or red rice (spanish:
Recipe Summary Mexican Bean And Squash Soup
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.
Ingredients | Mexican Food Rice And Beans2 tablespoons olive oil2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks1 small yellow onion, finely chopped¼ cup finely chopped celery½ cup finely chopped carrot3 cloves garlic, minced2 canned Chipotle peppers in adobo sauce, seeded and minced1 tablespoon chopped fresh basil leaves1 tablespoon chopped fresh parsley1 teaspoon cumin1 (15 ounce) can diced tomatoes2 quarts chicken broth1 (15.5 ounce) can cannellini beans, drained1 cup corn kernels, fresh, canned, or frozen2 limes, cut into wedges1 (10 ounce) bag tortilla chips, for topping1 cup sour cream, for topping1 (8 ounce) package shredded Mexican blend cheese, for toppingDirectionsHeat 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.Info | Mexican Food Rice And Beansprep: 40 mins cook: 42 mins total: 82 mins Servings: 8 Yield: 8 servings
TAG : Mexican Bean And Squash SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,
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