With all this rain, I had to whip up a big pot of soup. It was only necessary for a cozy Sunday in and some Buffalo Bills football. I found this recipe on Pinterest and I twisted it into my own creation. It was a huge hit at my house.
After staying in all weekend (I know, I know), I knew I had to do something productive - say hello to Quinoa, Chicken and Butternut Squash Soup!
1 butternut squash
1 1/2 lb chicken breast, shredded
1 can petite diced tomatoes
1 bag frozen corn
1 cup quinoa
1 can dark red kidney beans
1 tablespoon garlic, minced
5 cups chicken broth
1 packet fajita mix
Chili powder, dash
Hot sauce, optional
Salt + pepper
(I tripled this recipe)
Peel butternut squash and slice into cubes. In a large pot, add all ingredients.
Bring to a boil, uncovered. Once boiling, reduce to simmer for about 3 hours or until chicken/butternut squash are fully cooked.
After chicken is fully cooked, remove breasts. Shred. Add back into soup.