Chicken Enchilada Soup

I made this last night and it was amazing. Rave reviews from all who tried it. If you have an immersion blender that's the way to go with this soup. It saves so much hassle of putting the soup in the blender in shifts. Give it a try and add a few chopped pieces of jalepeno for some zip!

8 cups water

8 bullion cubes

2-3 chicken breasts, whole

1 can chopped green chilis

1 large onion, chopped

5 medium potatoes, chopped (no need to peel)

1/2 a butternut squash, chopped and seeded

1 red pepper, chopped

2 cloves garlic

1 t. salt

2 t. cumin

Boil above ingredients in large pot on medium low for 3-4 hours (you could do it higher temp and faster if you don't care about the tenderness of the chicken). Make sure veggies are chopped but chicken breasts are whole. Once tender, remove chicken and chop/shred into bitesize pieces. Blend remaining ingredients until smooth (this is where the immersion blender comes in handy.)

To the remaining, mix in:

1 c. sour cream

1 c. white beans (great northern)

1 T. taco seasoning

Return cubed chicken and stir over low heat. Serve with chopped tomato, green onion and shredded cheese. Enjoy!