Ingredients
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- 2 teaspoons avocado oil or extra-virgin olive oil
- 1 cup onion, diced
- 3 garlic cloves, minced or pressed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/ teaspoon salt
- 2 cups butternut squash, diced in 1/2-inch cubes
- 2 14.5–ounce cans low-sodium black beans, rinsed and drained
- 1 14.5–ounce can fire-roasted tomatoes
- 4 cups low-sodium chicken broth, divided
- 3 chipotle chiles in adobo sauce
- 1 pound shredded or diced cooked chicken, such as leftover or rotisserie chicken
- Freshly cracked pepper, to taste
- Garnish with toppings of choice, such as sour cream, crumbled Cojita cheese, fresh or pickled jalapenos, green or red onions, crisp diced radishes and cilantro
Instructions
- In a small food processor, combine the chipotle chiles in adobo sauce with ½ cup of low-sodium chicken broth. Process until smooth.
- Heat a soup pot over medium heat and add the oil. Sauté the onion until translucent, about 3-5 minutes. Reduce the heat to medium and add the garlic, sauté until fragrant, about 30 seconds. Add the cumin, oregano and salt and sauté until fragrant, another 30-45 seconds.
- Add the next five ingredients, including the chipotle chile mixture and remaining chicken broth, and stir to combine. Bring to a boil, reduce the heat, cover and simmer for 10 minutes. Add the cooked chicken and simmer for 5 minutes more. Garnish, serve and enjoy!
- Prep Time: 10 mins.
- Cook Time: 20 mins.
- Category: 30-Minute Meals, Soups + Stews
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free