Butternut Squash-Spinach-Chicken Soup

• 6 1/4 cups low sodium vegetable broth
• 4 (4 ounce) skinless boneless chicken tenderloins, chopped
• 2 medium onions, chopped
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground cumin
• 1 jalapeno pepper, seeded and minced
• 1 1/2 cups butternut squash, diced
• 4 cups fresh spinach, chopped
• 1 cup canned low-sodium chickpeas, rinsed and drained

1. Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno 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.

vegetable broth, chicken tenderloins, onions, ground nutmeg, ground cumin, pepper, butternut squash, fresh spinach, chickpeas

Taken from www.food.com/recipe/butternut-squash-spinach-chicken-soup-249934 (may not work)