Chicken Butternut Squash Soup
 
Makes 4 to 6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Remove chicken from pan. Using 2 forks, shred chicken, and place back in soup. Garnish with parsley, if desired.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/chicken-butternut-squash-soup-recipe/