Chicken Enchilada Soup

Okay, why do I love this soup so much?  Well, I saw a very similar recipe on a blog and thought..."hmmmm...that is full of veggies, my family probably wouldn't like it.  hmmm...but you do puree the veggies.  hmmm...I'm going to try this out and see how it goes over."  Well, I'm pleased as punch to tell you that my family LOVED it!  My husband kept saying, "This is AWESOME!"  My kids told me it was amazing...even my son who HATES butternut squash loved it.  They had no idea that is was amazing healthy with all kinds of pureed veggies composing the thick broth.  All they knew was that they LOVED it...that is a winner in my book.

Chicken Enchilada Soup

8 C chicken broth (or 8 C water and 8 tsp. powdered chicken broth)
3-4 boneless, skinless chicken breasts (I used frozen)
1 large yellow onion, peeled and roughly chopped
3-4 medium potatoes
2 red bell peppers, seeded and roughly chopped
3 cloves garlic
1/2 medium butternut squash, peeled and chopped ( had mine already pureed and stored in the freezer)
3 cloves garlic
1 tsp. salt
1 1/2 tsp. cumin

Place all of the above ingredients in a large pot.  Bring to a full boil.  Reduce heat and cover and simmer for about 20 minutes or until veggies are soft and chicken is cooked through.  Remove chicken and puree the rest of the soup in a blender.  Return pureed soup to pot.  Chop or shred chicken into bite-size pieces.

Add:

3/4 C sour cream
1-8 oz. can tomato sauce
4 C cooked Great Northern beans (2 cans)
2 T taco seasoning

Stir in above ingredients and mix in cooked chicken.  Serve with tortilla chips, shredded cheese, etc.

For Delicious Vegetarian Version:

Switch chicken broth for vegetable broth, do not add any chicken and stop after addition of cumin.   Puree veggies and return to pot.  I've done this with the chicken broth only, but it was delicious WITHOUT the chicken in it!