Healthy Chicken Enchilada Soup

melskitchencafe.com

AmyAnne

8 cups chicken broth

2 pounds boneless skinless chicken breasts (see note for cooked chicken)

1 (3.5-ounce) can chopped green chiles

1 large yellow onion, peeled and quartered

4 medium russet, yukon or sweet potatoes (or a combination), peeled and quartered

1 red bell pepper, cored, seeded and cut into large chunks

3 to 4 cups cubed butternut squash, from about ½ of a medium butternut squash, peeled and cut

3 cloves garlic, chopped or 1 teaspoon garlic powder

1 teaspoon salt

1 ½ teaspoons cumin

2 tablespoons taco seasoning (see note for substitution)

1 cup sour cream, light or regular

1 (8-ounce) can tomato sauce

2 cans white or pinto beans, rinsed and drained

Directions at melskitchencafe.com

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