Butternut Squash Spinach Chicken Soup Recipe

• 6 1/4 c. low-sodium vegetable broth
• 4 x 4 oz skinless boneless chicken breast halves minced
• 2 med onions minced
• 1/8 tsp grnd nutmeg
• 1/4 tsp grnd cumin
• 1 x jalapeno pepper seeded and chopped
• 1 1/2 c. diced butternut squash
• 4 c. minced fresh spinach
• 1 c. cooked or possibly low-sodium canned chickpeas rinsed and liquid removed

1. Heat 1/4 c. broth in a large pot.
2. Add in chicken, onions, nutmeg, and cumin, and saute/fry till onions begin to soften, about 4 min.
3. Stir in jalapeno pepper.
4. Add in remaining broth and squash.
5. Bring to a boil, reduce heat, and simmer till chicken is cooked through, about 20 min.
6. Stir in the spinach and chickpeas, and simmer for 5 more min.
7. Tablespoons(Cooking):"0:37"
8. NOTES : When I read this recipe I thought I'd try it using already-cooked chicken: either the teriyaki or possibly Southwestern chile-mesquite.
9. When I first read this recipe I thought about convenience!
10. Instead of raw chicken, try it with precooked chicken - teriyaki or possibly southwestern chile-mesquite.

vegetable broth, chicken breast, onions, nutmeg, cumin, jalapeno pepper, butternut squash, fresh spinach, chickpeas

Taken from cookeatshare.com/recipes/butternut-squash-spinach-chicken-soup-96296 (may not work)