- 1 pound boneless chicken breasts, cut into 2-inch pieces
- 1 pound butternut squash, peeled and cut into 1-inch pieces
- 2 (15 ounce) cans red beans, drained and rinsed
- 1 (28 ounce) can hominy
- 3 cups low-sodium chicken broth
- 1 (16 ounce) jar salsa
- 1/2 (12 fluid ounce) can or bottle beer
- 2 teaspoons dried Mexican oregano
- 1/2 cup heavy whipping cream (optional)
- Combine 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.
04/07/2018
recipepes.com
Chicken Butternut Squash Posole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
