Mexican Butternut Soup with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 small butternut squash, cubed (about 3 cups)1 large onion, roughly chopped1 medium red bell pepper, roughly chopped2 tsp. minced garlic4oz. can diced green chiles1 tsp. dried cilantro1/2 tsp. cinnamon1 tsp. salt1 tbsp. chili powder1 tsp. hot sauce3 cups chicken broth12 oz. WHOLE chicken breasts -- frozen is fineToppings (not included in calorie counts):Lime juiceAvocado slicesSour cream
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.
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.
Nutritional Info 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
Member Reviews