Serve this filling Chicken Butternut Squash Soup with your favorite cornbread.
Chicken Butternut Squash Soup
Makes 4 to 6 servings
- 1 tablespoon vegetable oil
- ¾ pound boneless skinless chicken breasts
- 1 small yellow onion, diced
- 1 clove garlic, minced
- ½ red bell pepper, seeded and diced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 2 cups diced butternut squash
- 2 cups low-sodium chicken broth 1 cup canned diced tomatoes, undrained
- 1 cup canned black beans, drained
- Garnish: chopped fresh parsley
- In a medium Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on all sides. Add onion; cook until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add bell pepper; cook until tender, about 5 minutes. Stir in oregano, salt, cumin, and pepper.
- Add squash, broth, and tomatoes; bring to a boil. Reduce heat to medium; add beans. Cover and simmer until chicken reaches an internal temperature of 165°, about 30 minutes.
- Remove chicken from pan. Using 2 forks, shred chicken, and place back in soup. Garnish with parsley, if desired.
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