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Categories:
canola oil onions flour chicken broth butternut squash potatoes thyme frozen white heavy cream chicken breast green onion bell peppers fresh cilantro
Viewed: 27 - Published at: 4 years agoIngredients
- 3 tablespoons canola oil
- 3 medium onions, chopped
- 1/4 cup flour
- 8 cups low sodium chicken broth
- 1 3/4 pounds peeled butternut squash (cut into 1-inch cubes)
- 1 1/2 pounds potatoes, (peeled and cut into 1-inch cubes)
- 1 tablespoon dried thyme leaves
- 34 ounces frozen white, sweet corn
- 1/2 cup heavy cream
- 3 cups cooked, shredded chicken breast
- 1 cup chopped green onion
- 2 medium bell peppers, seeded and diced
- 1/2 cup chopped fresh cilantro
Method
- Heat oil in a large stockpot, and saute onions until almost golden. Add flour and cook for 2-3 minutes. Add broth and bring to a boil to thicken slightly.
- Add squash, potatoes and thyme. Simmer 20 minutes or until vegetables are tender.
- Remove soup from heat, and puree with an immersion blender, or in a regular blender.
- When soup is thickened and creamy, add chicken and corn. Simmer another 10-15 minutes until corn is tender.
- Add red peppers, green onion and continue to simmer just until peppers are slightly softened.
- Add cream and cilantro and adjust any seasonings as necessary.
