CHICKEN, BUTTERNUT SQUASH, AND QUINOA SOUP

• servings: 6 - 8
• total time: 3 to 4 hours on HIGH

Ingredients

1-2 pounds (455 g to about 1 kg) boneless skinless chicken breasts, cut into bite-size pieces

1 cup (173 g) quinoa, uncooked

4 cups (560 g) cubed butternut squash

14.5 ounces (411 g) canned kidney beans, drained and rinsed

14.5 ounces (411 g) canned corn, drained, or 2 cups fresh corn kernels

14.5 ounces (411 g) canned petite diced tomatoes, undrained

2 cloves garlic, minced

5 cups (1.4 L) low-sodium chicken broth, store-bought or homemade (page 310)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon crushed red pepper flakes

½ teaspoon ground paprika

Salt and pepper, to taste

FOR SERVING (OPTIONAL):

Sour cream

Cheddar cheese

Directions

1. Place the quinoa in a fine-mesh strainer and rinse under cool water to remove the coating.

2. Add all the ingredients to the slow cooker and stir to combine.

3. Cover the slow cooker. Cook on HIGH for 3 to 4 hours, until the squash and quinoa are cooked through.

4. With a slotted spoon remove half of the cubed squash and mash it into a pulp. Add the mashed squash back in the soup and stir,

5. Ladle soup into bowls. Top with sour cream and Cheddar cheese (if desired).

Notes

CHICKEN, BUTTERNUT SQUASH, AND QUINOA SOUP Serves: 6 to 8 | Cook Time: 3 to 4 hours on HIGH | Slow Cooker Size: 5-quart (4.7-L) This hearty soup is full of butternut squash, chicken, corn, quinoa—and flavor! The cumin and coriander add a nice Latin American flavor. We like to top this soup with a little sour cream and Cheddar cheese rightbefore serving.