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Heat the oil in a large pot over medium heat. Add onion and carrots and cook until onions are translucent, about 6 minutes. Add garlic, tomatoes, bell pepper and spices. Stir and cook until beginning to soften, about 5 minutes. Add zucchini, squash, corn and green beans. Stir and cook about 2 minutes. Add chipotle peppers and garbanzo beans. Stir to combine and coat all ingredients with spices and chipotles.
Add vegetable broth, 2 cups water, salt and pepper. Bring to a boil, then lower heat and simmer until vegetables are cooked through, 30 minutes, uncovered.
Add cilantro and lime juice and serve immediately. Garnish individual servings with tortilla chips and/or lime wedges, if desired.