Recipe: Butternut Squash-Spinach-Chicken Soup (low fat, using chicken breasts)

BUTTERNUT SQUASH-SPINACH-CHICKEN SOUP

6 1/4 cups low-sodium vegetable broth, divided use
4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained

Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes.

Stir in jalapeno pepper. Add remaining 6 cups broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.

Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Makes 6 servings

Per Serving: Calories 195, Fat: 1 g, Cholesterol: 47 mg, Protein: 23 g, Carbohydrates: 25 g, Dietary Fiber: 5 g , Sodium: 47 mg

Source: 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger