White Bean Chicken Stew with Spinach and Squash
Author: Simple-Food-Solutions.com
- 3 cups cooked chicken, (we use roasted chicken)
- 8 cups water
- 2 cups chicken broth or stock, low salt
- 3 cups butternut squash, peeled and cut into ¾ cubes
- 1 large red bell pepper, cut into medium chunked
- 2 stalks celery, medium chop
- 3 medium carrots, sliced
- 1 large onion, medium chunks
- 1½ tablespoons minced garlic
- 1 15 ounce can diced tomatoes, not drained
- 1 15 ounce can sweet corn, not drained
- 2 15 ounce cans, cannellini beans, not drained
- 1 9 ounce bag washed baby spinach, rough chop
- 2 tablespoons canola oil
- 4 teaspoons paprika
- 2 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon dried basil
- Salt and pepper
- In a large stock pot over medium/high heat warn the canola oil.
- Add the red pepper, onion, celery, carrots and ½ teaspoon salt; Sauté for about 6 minutes.
- Add the garlic and spices and sauté for 1 minute longer.
- Add the water, broth, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a low boil.
- Add the squash and reduce heat to a simmer. Cook, stirring often, for 15 minutes. Check for seasoning. You can add more salt and/or pepper if needed.
- Add the beans, chicken, tomatoes, and corn. Return to a light simmer, cover and cook for 15 minutes to blend flavors, stirring occasionally.
- Remove from heat and add the spinach. Stir until the spinach completely wilts.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=2247
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