Butternut Squash & Tortilla Chowder

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Prep Time: 15 minutes
Cook Time: 35 min
Servings: 4-6

This new take on chowder is the perfect recipe to warm the body and soul. With an easy ingredient list and super simple cooking instructions, this bowl of goodness helps you stay out of the kitchen, giving you more time with the ones you love.


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.

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