Southwest Butternut Squash Chicken Tortilla Soup is a combination of two super popular soups everyone loves! Easily made on the stovetop, Instant Pot, or slow cooker, this soup is spicy hot and full of healthy flavor.
For the Butternut Squash Chicken Tortilla Soup Recipe:
Butternut Squash Soup
2cupscornfrozen or 1 can, drained
2cupsblack beansrinsed and drained
2cupsmixed bell pepperssliced
2-3cupschickenshredded or chopped
Toppings of choice: fresh avocado, freshly chopped cilantro, fresh lime wedges, pickled jalapeno, spicy tortilla strips, pepitas, sour cream, etc.
For the Butternut Squash Soup Recipe:
Heat a dutch oven over medium-high heat, and add oil.
Add celery, carrots, and onion and cook until fragrant and translucent. About 3-4 minutes. Add garlic and cook for 1 minute more.
Add squash, cider, and seasonings, and bring to a boil. Lower heat to a simmer and cook until veggies are fork-tender. About 15 minutes.
Using an immersion blender, blend soup until completely smooth. Alternatively, allow the soup to slightly cool then transfer the soup to a traditional blender and puree until smooth.
Transfer pureed Butternut Squash Soup back to the pot or slow cooker, and load up with the remaining Chicken Tortilla Soup ingredients. Sample and add in any additional salt, cayenne, or stock if needed. Bring to a boil or slowly warm through until ready to serve. Serve warm with toppings of choice!