Photo: Cala
Mexican Bean and Squash Soup
18 ingredients
40 min + 42 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
850
Calories
66g
Protein
33g
Fat
78g
Carbs
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes