medium butternut squash (about 12 oz), peeled and cut into 3/4-inch pieces
medium poblano, cut into ¼-inch pieces
cloves garlic, pressed
canned chipotle in adobo, finely chopped, plus 1 Tbsp adobo
bone or veg broth
6-oz boneless, skinless chicken breasts
14-oz can diced fire-roasted tomatoes
15-oz can black beans, rinsed
cilantro, chopped, plus leaves for serving
Step 1Heat oil in a Dutch oven on medium. Add onion and 1/2 tsp salt and cook, covered, stirring occasionally, for 6 min.
Step 2Add butternut squash and poblano and cook, stirring occasionally, for 4 min. Stir in garlic and cumin and cook 1 min.
Step 3Stir in chipotle and adobo, then broth. Add chicken and bring to a boil. When edges of pot just start bubbling, stir in tomatoes and quinoa, reduce heat, and simmer gently, covered, until chicken is cooked through and quinoa is tender, 12 to 14 min.
Step 4Transfer chicken to a plate and when cool enough to handle, shred into pieces. Stir beans into soup and cook until heated through, about 3 min. Stir in chicken and cilantro and serve topped with pepitas and additional cilantro if desired.
Per serving: 488 cal, 14.5 g fat (2.5 g sat), 42 g protein, 945 mg sodium, 50 g carb, 7.5 g sugars (0.5 g added sugars), 12 g fiber
This article originally appeared in the March 2023 issue of Women’s Health.
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!