Mexican

Mexican Butternut Soup with Chicken is for Soup.

Mexican Butternut Soup with Chicken takes 15 minutes to prepare.

Mexican Butternut Soup with Chicken takes 300 minutes to cook.

Mexican Butternut Soup with Chicken makes 6 servings.

The ingredients for Mexican Butternut Soup with Chicken are:

1 small butternut squash, cubed (about 3 cups)
1 large onion, roughly chopped
1 medium red bell pepper, roughly chopped
2 tsp. minced garlic
4oz. can diced green chiles
1 tsp. dried cilantro
1/2 tsp. cinnamon
1 tsp. salt
1 tbsp. chili powder
1 tsp. hot sauce
3 cups chicken broth
12 oz. WHOLE chicken breasts -- frozen is fine

Toppings (not included in calorie counts):
Lime juice
Avocado slices
Sour cream

Here is how you make Mexican Butternut Soup with Chicken:

Layer all of the ingredients, in the order written, in your crock pot. Cook on high for 5 hours or on low for 7.Before serving, remove the chicken from the pot. Use an immersion blender to puree the soup until ALMOST smooth (a few small pieces of squash and veggies makes for a better consistency).Shred the cooked chicken with two forks, then return to the crock pot.Test for seasoning, adding more hot sauce if desired.Serve with slices of avocado, a dollop of sour cream, and/ or a squirt of lime juice, if desired.Serving Size: Makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BTVMADS.

The nutritional information for Mexican Butternut Soup with Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 122.5

• Total Fat: 0.9 g
• Cholesterol: 32.7 mg
• Sodium: 89.0 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 3.8 g
• Protein: 14.5 g

Mexican Butternut Soup with Chicken is Mexican cuisine.

The dietary needs meet for Mexican Butternut Soup with Chicken is Gluten Free