Three Pepper Butternut Squash Chicken Chili
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.
PREP TIME
1 hour and 15 minutes
COOK TIME
35 minutes
INGREDIENTS
14
Serves: 6
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 cup1 cup1 cup Onion, (approximately .5 a large white onion), chopped
- 1 cup1 cup1 cup Poblano Pepper, (approximately 2 medium peppers), chopped
- 1 cup1 cup1 cup Bell Pepper, (approximately 1 large pepper), chopped
- 111 Jalapeño, deseeded and chopped
- 4 cups4 cups4 cups Butternut Squash, peeled and cubed
- 2 Tbsp2 Tbsp2 Tbsp Garlic, chopped
- 1 tsp1 tsp1 tsp Chili Powder
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp Ground Cumin
- 1 tsp1 tsp1 tsp Black Pepper
- 2 tsp2 tsp2 tsp Salt, kosher
- 4 cups4 cups4 cups Chicken Bone Broth, or beef
- 2 cups2 cups2 cups Chicken Breast, cooked and shredded
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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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My Notes:
About This Recipe
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Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Soups Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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