A perfect fall kick-off! Squash provides a subtle sweetness that rounds out the spices and peppers in this dish.
(This recipe was loosely inspired by a squash soup recipe by http://simpleseasonal.com/) —Chrystal Jenkins
Blue Hubbard squash, peeled & diced
sweet onion, diced
hatch chiles, diced
garlic clove, minced
chicken stock (preferably homemade)
medium tomatoes, diced
can great northern beans, drained and rinsed
cooked chicken breast, diced
pasilla chile powder
ancho chile powder
Salt, to taste
In This Recipe
Spray heavy bottomed dutch oven with cooking spray, then add diced onions, peppers, garlic, and squash to pan.
Saute vegetables until soft, about 5-7 minutes.
Add chicken stock, tomatoes, beans, diced chicken, and herbs.
Bring to boil, then reduce to a simmer for about 30 minutes.