8.3 ounce butternut squash soup canned (such as Campbell's® V8®)
15 ounce .5 can cannellini beans drained and rinsed canned
2 stalks celery chopped
3 cups chicken broth or as needed
1.3 ounce chicken chili seasoning mix white mccormick® (such as )
2 cloves garlic minced
2 tablespoons olive oil
4 potatoes red cut into chunks
1.5 pounds chicken breast halves boneless skinless cut into chunks
1 onion yellow chopped
Equipment
frying pan
pot
blender
plastic wrap
microwave
Directions
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
Drain.
Heat oil in a skillet over medium heat.
Saute chicken in hot oil until no longer pink in the center, 5 to 7 minutes. Stir onions and garlic into chicken and cook and stir until onion is translucent, about 5 minutes.
Place butternut squash in a microwave-safe dish and cover dish with plastic wrap. Cook squash in the microwave on high until squash is tender, about 10 minutes.
Remove flesh from squash skin with a fork.
Puree 1 can cannellini beans with liquid in a blender until smooth.
Combine potatoes, chicken mixture, butternut squash, pureed cannellini beans, chicken broth, drained cannellini beans, butternut squash soup, celery, apples, and chili seasoning mix together in a large pot. Bring to a boil, reduce heat to medium-low, and cook until flavors blend, about 30 minutes.
