Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.39 Kcal (743 kJ) | ||
| Calories from fat | 87.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Cholesterol | 13.43mg | 4% | |
| Sodium | 932.11mg | 39% | |
| Potassium | 514.91mg | 11% | |
| Total Carbs | 17.66g | 6% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 3.99g | 8% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 117.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 47.57 Kcal (199 kJ) | ||
| Calories from fat | 23.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 15% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 4% | |
| Sodium | 249.97mg | 39% | |
| Potassium | 138.09mg | 11% | |
| Total Carbs | 4.74g | 6% | |
| Sugars | 0.6g | 9% | |
| Dietary Fiber | 0.71g | 11% | |
| Protein | 1.07g | 8% | |
| Vitamin C | 8.4mg | 52% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.2mg | 5% | |
| Calcium | 31.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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