Butternut Squash Spinach Chicken Soup
6-1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeño pepper, seeded and minced
1-1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained
1. Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeño pepper.
2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.
It's definitely a new family favorite! Happy Cooking! Enjoy!
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