Chipotle Chicken Blue Hubbard Squash Soup

INGREDIENTS

6 cups

blue hubbard squash, cubed (pumpkin will also work)

6 cups

bone broth or boxed chicken broth

1 cup

chopped chicken

1 15 ounce can

chopped tomatoes, drained

1 15 ounce can

black beans, drained and rinsed

red pepper, diced

green pepper, diced

medium Vidalia onion

1 tbsp

olive oil

1/2

to 1 tsp chipotle chili powder (depending on how much heat you like)

1/2 tsp

chili powder

1 tsp

garlic

1/2 tsp

paprika

1/2 tsp

cumin

1 tsp

salt

1 tbsp

fresh cilantro, chopped, or 2 tsp Dorot frozen cilantro