Enchilada Butternut Soup
Janelle W.
Yield: 15 servings
3 chicken breasts
2 quarts water
2 TB chicken bouillon
1 - 4oz can chopped green chilies
1 large onion, quartered
5 med potatoes, peeled and diced (or sweet potatoes if you're out of potatoes!)
1-2 sweet red peppers, seeded and quartered or chopped
2 cloves garlic
1 tsp salt
1 ½ tsp cumin
1 medium butternut squash- peeled, seeded chopped
Add:
1 c. sour cream
1 - 10 oz can red enchilada sauce
2 - 15 oz cans white beans
1/2 - 1 TB taco seasoning
1. Cook chicken in water with bouillon until tender and cooked through. Do not discard water. Remove chicken to cool and cut into small cubes.
2. Boil bouillon water, veggies, and spices until tender, approx 20 - 40 min (depending on how big you cut them up)
3. Blend soup mixture in blender or with immersion blender until smooth. You can transfer to crockpot if you wish. (sometimes I like pulling some of the diced potatoes out before blending then adding back in afterwards, if you want more of a chunky soup)
4. Add sour cream, enchilada sauce, beans, taco seasoning, and cut up chicken, stir together well.
5. Serve with sour cream, shredded cheese and tortilla chips
2 quarts water
2 TB chicken bouillon
1 - 4oz can chopped green chilies
1 large onion, quartered
5 med potatoes, peeled and diced (or sweet potatoes if you're out of potatoes!)
1-2 sweet red peppers, seeded and quartered or chopped
2 cloves garlic
1 tsp salt
1 ½ tsp cumin
1 medium butternut squash- peeled, seeded chopped
Add:
1 c. sour cream
1 - 10 oz can red enchilada sauce
2 - 15 oz cans white beans
1/2 - 1 TB taco seasoning
1. Cook chicken in water with bouillon until tender and cooked through. Do not discard water. Remove chicken to cool and cut into small cubes.
2. Boil bouillon water, veggies, and spices until tender, approx 20 - 40 min (depending on how big you cut them up)
3. Blend soup mixture in blender or with immersion blender until smooth. You can transfer to crockpot if you wish. (sometimes I like pulling some of the diced potatoes out before blending then adding back in afterwards, if you want more of a chunky soup)
4. Add sour cream, enchilada sauce, beans, taco seasoning, and cut up chicken, stir together well.
5. Serve with sour cream, shredded cheese and tortilla chips
*Freezes well!
