- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 122.5
- Total Fat: 0.9 g
- Cholesterol: 32.7 mg
- Sodium: 89.0 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.8 g
- Protein: 14.5 g
Mexican Butternut Soup with ChickenSubmitted by: BTVMADS
IntroductionThis soup is sweet, subtley spicy, flavorful, and super nutritious. Making it in the crock pot makes it EASY, too! This soup is sweet, subtley spicy, flavorful, and super nutritious. Making it in the crock pot makes it EASY, too!
1 small butternut squash, cubed (about 3 cups)
1 large onion, roughly chopped
1 medium red bell pepper, roughly chopped
2 tsp. minced garlic
4oz. can diced green chiles
1 tsp. dried cilantro
1/2 tsp. cinnamon
1 tsp. salt
1 tbsp. chili powder
1 tsp. hot sauce
3 cups chicken broth
12 oz. WHOLE chicken breasts -- frozen is fine
Toppings (not included in calorie counts):
Feel free to use frozen squash if you don't have time to peel and chop a whole one.
Before serving, remove the chicken from the pot. Use an immersion blender to puree the soup until ALMOST smooth (a few small pieces of squash and veggies makes for a better consistency).
Shred the cooked chicken with two forks, then return to the crock pot.
Test for seasoning, adding more hot sauce if desired.
Serve with slices of avocado, a dollop of sour cream, and/ or a squirt of lime juice, if desired.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.