Chicken Butternut Squash Posole
Delicately perfumed, and a kind of nebbiolo nouveau, elegant in its profile of very silken tannin and bright but not abrasive acidity.
Recipe Summary Chicken Butternut Squash Posole
This is quick to put together and smells great while cooking! You can have fun with different types of salsas to add different flavor profiles! Cheese, green onions, and cilantro can be used as garnish, if desired.Ingredients | Nebbiolo Taste Profile1 pound boneless chicken breasts, cut into 2-inch pieces1 pound butternut squash, peeled and cut into 1-inch pieces2 (15 ounce) cans red beans, drained and rinsed1 (28 ounce) can hominy3 cups low-sodium chicken broth1 (16 ounce) jar salsa½ (12 fluid ounce) can or bottle beer2 teaspoons dried Mexican oregano½ cup heavy whipping cream (Optional)DirectionsCombine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.Can omit chicken and use veggie broth for a vegetarian version.Pinto beans, black beans, or a mixture of beans can be used in place of red beans.Sweet potatoes can be substituted for the butternut squash.Regular oregano can be used in place of the Mexican oregano.I use dark beer, but any variety will do.Info | Nebbiolo Taste Profileprep: 15 mins cook: 8 hrs total: 8 hrs 15 mins Servings: 8 Yield: 8 servings
TAG : Chicken Butternut Squash PosoleSoups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,
