Three Pepper Butternut Squash Chicken Chili (Edit recipe)

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.

1 hour and 15 minutes

35 minutes

Difficulty:

Intermediate

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.

by Jessi's Kitchen

View original recipe

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

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!