INGREDIENTS
4 cups
low sodium chicken broth
3
medium size boneless, skinless chicken breasts
1 3.5 ounce can
chopped green chilies
1
yellow onion, coarsely chopped
3
large russet potatoes, peeled and quartered
1
red bell pepper, cored, seeded and coarsely chopped
8 cups
peeled, cubed butternut squash (about 24 ounces)
3 cloves
garlic
2 tsp
salt
2 tsp
cumin
1 8 ounce can
tomato sauce
2 tbsp
taco seasoning (store bought or homemade recipe to follow)
2 15 ounce cans
cannellini beans, rinsed and drained
1 tbsp
chili powder
1 tsp
ground cumin
1 tsp
garlic powder
1 tsp
smoked paprika
1/2 tsp
oregano
1/2 tsp
onion powder
1/4 tsp
salt
1/4 tsp
black pepper
1/4 tsp
crushed red pepper flakes