Marshalls Abroad

Fall Life Zuppa

Black Bean & Butternut Squash Enchilada Soup {Inspired by Yummy Mummy Kitchen}

 I didn’t realize it until after I had made this soup that it was
actually inspired by one of my favorite bloggers and fellow Santa
Barbaran, Marina, from Yummy Mummy Kitchen. She posted this Butternut Squash and Black Bean Enchilada recipe the other week that
looked and sounded amazing {like everything she makes!}. So thank you,
Marina, for putting together such a delicious and beautiful recipe that it stuck with me weeks later, and inspired my own cooking!

 I made this in the crockpot so it was incredibly easy. I love coming home after running around all day and the house smells amazing from dinner already made. The fresh cilantro, red onions, melted cheese and warm tortillas all went perfectly in this soup. I added shredded rotisserie chicken in ours, but feel free to keep it vegetarian and add in more beans or vegetables in its place.

Black Bean & Butternut Squash Enchilada Soup {Inspired by Yummy Mummy Kitchen}
{serves 6-8, or 2 with leftovers for days!}

2 Bell Peppers, Chopped
1 Butternut Squash, Diced {or 2 if you keep this vegetarian}
1 Yellow Onion, Chopped
4 cloves of Garlic, minced
EVOO
1-3 Teaspoons Hot Sauce {Depending on how much kick you want!}
1 (15oz) Can of Black Beans, Rinsed + Drained
1 (15oz) Can of Cannellini Beans, Rinsed + Drained
1 (15oz) Can of Diced Tomatoes with Green Chilies
4 Cups of Vegetable or Chicken Broth 
1/2 – 1 Cup Red Wine
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Cumin
 Fresh Cilantro
Avocado
1 Red Onion
Freshly Grated Sharp Cheddar Cheese
Corn Tortillas, Warmed
Shredded Cooked Chicken {I used a Rotisserie}

Drizzle in enough EVOO to cover the bottom of the crockpot. Throw in the garlic, onions, peppers, and butternut squash first. Add in the remaining ingredients but reserve the cilantro, red onion, avo, cheddar and corn tortillas for toppings later. Turn the crockpot on medium and cook for 6-8 hours… or longer if you can spare the time! I used around 3 teaspoons of hot sauce in ours and it definitely had a kick. You may want to taste yours while you add that in to get it to the heat level you like best.

Add in shredded rotisserie chicken about an hour before serving, if you choose to use meat. Add the diced red onion, cilantro, sliced avocado and cheddar on top of your soup, and serve with warmed tortillas. We loved this. Enjoy!


Comments

  4. Ashley says

    Wow, this looks so delicious and perfect for fall! I've been looking for some good crockpot recipes that I can throw together in the morning before work, too. Thanks for posting!

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