Mexican Bean and Squash Soup

INGREDIENTS

• 2 tablespoons olive oil
• 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
• 1 small yellow onion, finely chopped
• 1/4 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 3 cloves garlic, minced
• 2 canned Chipotle peppers in adobo sauce, seeded and minced
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon cumin
• 1 (15 ounce) can diced tomatoes
• 2 quarts chicken broth
• 1 (15.5 ounce) can cannellini beans, drained
• 1 cup corn kernels, fresh, canned, or frozen
• 2 limes, cut into wedges
• 1 (10 ounce) bag tortilla chips, for topping
• 1 cup sour cream, for topping
• 1 (8 ounce) package shredded Mexican blend cheese, for topping