Three Pepper Butternut Squash Chicken Chili (Edit recipe)

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We love soup in our house and it doesn’t matter how hot or cold it is outside. This chicken chili has become a favorite of ours lately and is the perfect soup for a large group of people. Especially once the weather starts to cool down. You can easily double this recipe to feed a large crowd but a single batch should feed about six people.

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PREP TIME

1 hour and 15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 6

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 cup Onion, (approximately .5 a large white onion), chopped
1 cup Poblano Pepper, (approximately 2 medium peppers), chopped
1 cup Bell Pepper, (approximately 1 large pepper), chopped
1 Jalapeño, deseeded and chopped
4 cups Butternut Squash, peeled and cubed
2 Tbsp Garlic, chopped
1 tsp Chili Powder
1 tsp dried Oregano
1 tsp Ground Cumin
1 tsp Black Pepper
2 tsp Salt, kosher
4 cups Chicken Bone Broth, or beef
2 cups Chicken Breast, cooked and shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a large soup pot and saute the onions and peppers for 3-5 minutes or until onions are translucent.
Add the cubed butternut squash and cook for another 3-5 minutes.
Add the garlic and spices and cook for about 1-2 minutes.
Add the broth and let the soup simmer for 20-25 or until the squash is softened.
Lastly, add the cooked, shredded chicken and simmer for 2-3 more minutes or until chicken is heated through.
Serve with desired toppings and enjoy!

Notes

Optional Toppings Avocado Green onions Salsa

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	16 g
Carbohydrates:	2 g
Protein:	23 g
Cholesterol:	49 g
Sodium:	961 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.