{Healthy} Chicken Enchilada Soup

Recipes usually make it to this blog when we've made them a few times and I realize that they're going to be in our rotation for awhile.  Such is the case for this one.  This recipe makes a thick, creamy soup and is full of veggies!  It makes a TON, I usually half it for our family and still have leftovers.  This is the original recipe, but unless you're making it for a huge crowd, I'd advise you cut back.  Also, I advise you to buy the precut butternut squash (I found bags at Walmart) so that you don't accidentally chop off your hand trying to slice through that beast.


CHICKEN ENCHILADA SOUP
(found on one of my favorite blogs)

INGREDIENTS

2 quarts (8 cups) low-sodium chicken broth
2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
1 (3.5 ounce) can chopped green chiles
1 large yellow onion, peeled and quartered
4 medium russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and cut into large chunks
3-4 cups butternut squash cubes (from about 1/2 of a medium butternut squash, peeled and cut)
3 cloves garlic, chopped
1 teaspoon salt
1 1/2 teaspoons cumin
1 cup sour cream, light or regular
1 (8 ounce) can tomato sauce
2 cans white beans, like Great Northern, rinsed and drained
2 tablespoons taco seasoning

DIRECTIONS

In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt and cumin. Bring the mixture to a boil and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. If there doesn't seem to be enough liquid for the vegetables/chicken to boil in, try adding in 1-2 cups water but don't add too much extra liquid or the soup won't be as thick as it should.
Remove the chicken from the pot to a cutting board. Let it cool slightly before shredding or dicing. Ladle the remaining vegetables and broth into a blender (in several batches, if needed) and puree the broth and vegetables until smooth. Take care not to overfill the blender since the mixture will be hot and will expand as it blends! Pour the pureed soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. (I just use my immersion blender for all of this--it makes it so much quieker and easier!)  Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.
Serve the soup with additional toppings: tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc. The options are endless!