Butternut Squash-spinach-chicken Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 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.