This recipe is also the perfect way to get rid of that leftover chicken in your refrigerator. And boy, is this delicious with fresh, homemade bread!
I had to bake a loaf just for this, and I have to say it was worth all the effort. Give it a try, you won’t be disappointed! If you’d like, you could brown the chicken and onion, transfer everything to a slow cooker and cook on low for 4-6 hours, to make this even easier! But the stove top method is super simple, too, and you don’t have to wait that long to eat this marvelous soup…
Ingredients
2 teaspoons vegetable oil
1 lb chicken breasts (bite-size pieces)
1 small onion, chopped
2 cups butternut squash, diced
2 (15.8 oz.) cans white northern beans, rinsed and drained
1 (4 oz.) can of diced green chiles
1 (32 oz.) can of low fat chicken broth
1½ cups tortilla chips, coarsely crushed
Instructions:
In a large Dutch oven, heat the oil over medium high heat and cook the chicken, until browned. Add the onion and cook for a few minutes, constantly stirring. Add the beans, butternut squash, chilis and chicken broth. Finally, stir in the tortilla chips. Bring to a boil, then lower the heat and simmer uncovered for 8 to 10 minutes.
Serve with Monterey Jack and cilantro.
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Quick tip: Leftovers will taste even better the next day!
