Mexican Bean and Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Stir in cannellini beans and corn kernels; cook until just heated through.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.'}

📊 Nutrition Facts

Per serving (8 servings total)