Wednesday, November 9, 2011

Mexican Chicken Butternut Squash Soup

I made this soup today for lunch and it was SOOO good - great Fall dinner!

1 TBSP Olive Oil
2 cups cubed peeled butternut squash (I buy it all ready at Costco) – you could add more if you like it
2 pint size jars of mild salsa (I use my homemade salsa but you could use any brand that you like – (if it is extra chunky salsa you might want to add an extra can of chicken or vegetable broth)
1 cup peeled thinly sliced celery (I used 3 stalks)
1 7 ounce can of chopped mild green chilies (you can omit this or up the heat for a spicier soup)
2 TBSP sugar (you can omit this if you want)
2 tsp black pepper (I don’t really measure – just sprinkle it in – same for all of the spices)
2 tsp red chile powder
1 teaspoon dried oregano
1 tsp. yellow cumin powder
1 can white beans
1 can corn
1 can chicken broth
2-3 cups of leftover rotisserie chicken or 2-3 cooked chicken breasts boiled and shredded

In large soup pot, drizzle olive oil and add all other ingredients. Bring to a boil and reduce to a simmer for 1 hour. Serve with a large dollop of sour cream and crunched up organic corn chips. So yummy!

Makes 6 main-course servings.

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