Step 1Heat oil in 3-quart pot over medium heat. Add onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add broth, squash, tomatoes, beans, chiles and salt. Bring to boil. Simmer, covered, 5 minutes. (Can be made 2 days ahead and refrigerated.) To serve, stir in cilantro, taste and adjust seasonings.