Healthy Chicken Enchilada Soup

melskitchencafe.com

Vickie Noble Filoso

8 cups chicken broth (I use low-sodium)

2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)

1 (3.5-ounce) can chopped green chiles

1 large yellow onion, peeled and quartered

4 medium russet potatoes, peeled and quartered (see note for substitutions)

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

3 to 4 cups butternut squash cubes (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 (homemade version here

1 cup sour cream, light or regular

1 (8 ounce) can tomato sauce

2 cans white beans, like Great Northern, rinsed and drained

Directions at melskitchencafe.com

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