Quick Info

⏱️ 70 min • 🍽️ 6 servings • ⭐ 82%

Nutrition

314 cal • 10g protein • 43g carbs • 18g fat

Tags

[Gluten-Free] • [Healthy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 4 poblano peppers (if you do not want to roast them, you can use 2 cans diced green chilis)
• 1 yellow onion, diced
• 1 c grated carrots (or 2 carrots, peeled and diced)
• 6 cloves garlic, roughly chop
• 1 bay leaf
• 2 ½ tbsp cumin
• 1 28 oz can crushed tomatoes
• 4 c broth (chicken or vegetarian)
• 2 chipotle peppers in adobo (do not drain)
• 1 lb frozen butternut squash cubes
• 3 cans black beans, drained, not rinsed
• 1 c frozen fire-roasted corn
• ⅛ c heavy cream
• Additional toppings – cheese, scallions, cilantro, avocado

Instructions Preview

1. If using poblano peppers – broil the peppe…
2. In a large soup pot, sauté onion, garlic, …
3. Stir in cumin, season with salt and pepper…

…and 5 more steps

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Recipe by: Karissa Pfeffer • From: Tasty