Chicken and Butternut Squash Enchilada Soup

This was my first experience with butternut squash and I was a little nervous about how I would like it with the soup, but the squash’s sweet flavor was a delicious compliment to the mix. Chopping the squash, on the other hand, was a arduous task that I did not enjoy. If anyone has an tips on how to make it easier, please leave them in the comments!

Nutritional Info

Black Beans: These bad boys provide molybdenum, folate, fiber (which helps manage blood sugar), protein, and iron, and they detoxify sulphates (a type of preservative).

Butternut Squash: Its versatile orange flesh is rich in fiber (which helps manage blood sugar levels and is heart friendly), potassium (so it helps give you healthy bones), vitamin B6 (which helps keep your nervous and immune systems working properly), folate (another heart helper and it helps protect against birth defects), and carotenoids (more heart helpers).

Cannelini Beans: This low-fat bean is high in protein, fiber, minerals, and vitamin B.

Chicken: Chicken is high in protein, potassium, and calcium.


This recipe makes enough for 6-8 people. Click on the pictures for the ingredients and steps.


I based this recipe off of one posted on The Detox Diva, but I made a few changes for taste and convenience.

  • Coconut oil can be used in place of grapeseed oil.
  • If you are vegetarian, you can leave out the chicken and cheese. You should also use a vegetable stock in place of chicken stock.
  • Instead of 1 jalapeno, you can use 2 or you can use 2 chili peppers.
  • 2 tsp of Mexican oregano can be added in with the spices.
  • Out of red wine? Just use another cup of stock and 2 Tbsp of apple cider vinegar. If you only have a little wine left, use an extra cup of stock and a few splashes of the wine.
  • You can also top the soup with 1 cup of sliced black olives and avocado. You can also use pre-cooked, shredded chicken and top the soup with it instead of cooking raw chicken in the soup.

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