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Ingredients

4 red potatoes, cut into chunks 2 tablespoons olive oil 1 ½ pounds skinless, boneless chicken breast halves, cut into chunks 1 yellow onion, chopped 2 cloves garlic, minced ½ butternut squash, seeds removed 1 (15 ounce) can cannellini beans 3 cups chicken broth, or as needed 1 (15 ounce) can cannellini beans, drained and rinsed 1 (8.3 ounce) can butternut squash soup (such as Campbell's® V8®) 2 stalks celery, chopped 2 apples - peeled, cored, and cut into chunks 1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)

Nutrition Info

500.9 calories carbohydrate: 69.2 g cholesterol: 69.2 mg fat: 9.9 g fiber: 12.8 g protein: 36.3 g saturatedFat: 1.7 g servingSize: - sodium: 1025.1 mg sugar: 10.5 g transFat: : - unsaturatedFat: : -

Place potatoes into a pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Heat oil in a skillet over medium heat. Saute chicken in hot oil until no longer pink in the center, 5 to 7 minutes. Stir onions and garlic into chicken and cook and stir until onion is translucent, about 5 minutes.
Place butternut squash in a microwave-safe dish and cover dish with plastic wrap. Cook squash in the microwave on high until squash is tender, about 10 minutes. Remove flesh from squash skin with a fork.
Puree 1 can cannellini beans with liquid in a blender until smooth.
Combine potatoes, chicken mixture, butternut squash, pureed cannellini beans, chicken broth, drained cannellini beans, butternut squash soup, celery, apples, and chili seasoning mix together in a large pot. Bring to a boil, reduce heat to medium-low, and cook until flavors blend, about 30 minutes.

6 servings

A hearty stew with many ingredients and lots of healthy goodness. Very versatile, too;add carrots or any veggies you like.