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Nutritional Info
  • 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

View full nutritional breakdown of Mexican Butternut Soup with Chicken calories by ingredient
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Mexican Butternut Soup with Chicken

Submitted by: BTVMADS

Introduction

This 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!
Number of Servings: 6

Ingredients

    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):
    Lime juice
    Avocado slices
    Sour cream

Tips

Feel free to use frozen squash if you don't have time to peel and chop a whole one.


Directions

Layer all of the ingredients, in the order written, in your crock pot. Cook on high for 5 hours or on low for 7.

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.






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