2 chicken breasts, boneless and skinless
1 medium onion, chopped
1 tablespoon butter
2 cups chicken broth
3 cups butternut squash, peeled and cubed
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1 16-ounce can navy beans, rinsed and drained
1 10-ounce can Rotel tomatoes
Simmer chicken breasts in a small amount of water until tender, about 20 minutes. Set aside. Sauté onion in butter until soft. Add chicken broth and squash, salt, cumin and cinnamon. Cook over medium heat until the squash is tender.
Add beans and Rotel. Reduce heat and simmer for about 20 minutes. Chop chicken breasts into bite-size pieces and add to other ingredients. Heat through and serve.
Shirley Hall

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