Butternut Squash Taco Soup
Delicious, warm, and comforting this Butternut Squash Taco Soup will keep you warm through the cold winter months. This soup packs all the healthy and good-for-you ingredients and it's ready in less than an hour.
Servings: 8
Calories: 425kcal
Ingredients
- 1 tsp Olive Oil
- 1 cup diced sweet onion
- 2 poblano chile peppers chopped
- 1 chopped jalapeno (I left the seeds in because I like a little heat)
- 3 cloves of garlic minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tablespoon red pepper flakes or to taste
- 32 oz of Reduced Sodium Chicken Broth one carton
- 1 16 oz can Fat Free Refried Beans
- 1 15 oz can of Garlic and Onion Diced Tomatoes
- 1 15 oz can of seasoned black beans drained
- 1 1/2 lbs of uncooked chicken breast
- 1 cup frozen corn kernels
- 1 cup cubed butternut squash
- Zest of one small lime
- Cilantro and Non-Fat Greek Yogurt as garnish for serving
Instructions
- Heat oil in a large soup pot over medium heat.
- Add onions, garlic, and peppers.
- Cook until vegetables are soft, approximately 5 minutes.
- Add in chili powder, cumin, and red pepper flakes and stir.
- Add chicken broth, tomatoes, and refried beans and stir well.
- Bring to a boil, then reduce heat to a simmer.
- Add corn, butternut squash, and chicken.
- Cover and cook until chicken is cooked thoroughly, approximately 10 minutes depending on the thickness of the chicken breast.
- When chicken is done, remove it from the pot and place it on a plate.
- Using two forks, shred the chicken.
- Add the shredded chicken back to the pot.
- Add in lime zest, stir well.
- Add additional red pepper flakes if desired.
- Let simmer until ready to serve.
- Serve with a dollop of nonfat greek (or plain) yogurt and chopped fresh cilantro.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 54g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 645mg | Fiber: 12g | Sugar: 7g