Southwest Chicken Chili Soup
1 Picture
Ingredients
• 2 Cups shredded deli-roasted chicken
• 2 Cloves garlic, minced
• 1 Teaspoon ancho chili powder
• 1 Teaspoon ground cumin
• ½ Teaspoon dried thyme
• ½ Teaspoon salt
• ¼ Teaspoon pepper
• 2 Cups cubed butternut squash
• 1 Can (15 Ounces) black beans, drained and rinsed
• 1 Cup corn
• 1 Small onion, finely chopped
• 1 Poblano pepper, seeded and chopped
• 1 Rib celery, finely chopped
• 1 Jalapeno, seeded and chopped
• 4 Cups chicken broth
• 1 Cup canned diced tomatoes
• ¼ Cup barbecue sauce
• 2 Tablespoons lime juice
• 1 Tablespoon chopped fresh parsley (optional)
Instructions
Cooking Directions:
1. Toss shredded chicken with garlic, ancho chili powder, cumin, thyme, salt, and pepper until combined. Add to FoodSaver® bag along with butternut squash, black beans, corn, onion, poblano, celery, and jalapeno.
2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
3. To cook, add thawed ingredients to Crock-Pot® Slow Cooker. Pour chicken broth, diced tomatoes, barbecue sauce, and lime juice over top.
4. Cover, cook on low heat setting for 4 to 6 hours or until butternut squash is tender. Stir in parsley if desired.
Quick Tips: Substitute chipotle powder for ancho chili powder.