This soup tastes just as good or better the next day. It’s a perfect, make-ahead recipe.
cut into strips, baked until crisp
peeled, pitted, sliced
What You'll Need
- Measuring cup
- Measuring spoon
- Cutting board
- Soup ladle
- Can opener (if using canned items)
- Large saucepan with lid
Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes to brown, stirring occasionally.
Add broth and cover saucepan; increase heat to high. When broth starts to boil, add chicken, squash, beans, chili powder, and garlic powder.
Bring to a boil again; lower heat and simmer for 20 minutes.
Remove chicken from soup and let cool slightly. Shred into small pieces. Add shredded chicken back to soup.
Pour soup into bowls and top with tortilla pieces and avocado. Serve immediately.
In a hurry? Use leftover shredded rotisserie chicken.
Nutrition Info and more
Serving size:Total calories:
12 gSaturated fat: