Butternut Squash & Tortilla Chowder

• 15 oz can La Preferida Whole Kernel Corn, strain and rinse
• 10 oz can La Preferida Green Enchilada Sauce
• 1 pkt. La Preferida Fajita Seasoning
• 10 oz can petite tomatoes, drained
• 6 corn tortillas
• 4 garlic cloves, minced
• 3 bell peppers
• 1 onion
• 6 cups vegetable broth
• 3 butternut squash
• 2 cups fresh cilantro leaves
• 1 jalapeño pepper, seeded and chopped
• 4 Tbls La Preferida Olive Oil
• 1 Tbls tomato paste
• Optional garnish: queso fresco, avocado

Ingredients: Radish & Cilantro Topper

• 10 radishes, sliced thin
• 4 medium limes, juiced
• 1 bunch of cilantro
• sea salt and pepper, to taste

Wash butternut squash, peel, and cut into cubes ½ inch cubes. You only need three cups of diced squash.

In large dutch oven or soup pot, heat 2 Tbsp. of olive oil and sauté onion, bell pepper, and jalapeño pepper — stir constantly. Add minced garlic, fajita seasoning, enchilada sauce, corn, and tomato paste — sauté for 2 minutes. Add butternut squash and diced tomatoes. Cook for 10 minutes, stirring often. Add vegetable broth and bring to a simmer.

Reduce heat to low and stir occasionally. Cook for 20 minutes or until squash is tender. Fold in cilantro. In a pan, heat tortillas until lightly burnt and cut into strips.

Scoop chowder into bowl and top with queso fresco and tortilla strips.