Ingredients
1 tablespoon canola oil2 medium carrots, chopped2 celery ribs, chopped1 medium onion, chopped2 cups cubed peeled butternut squash1 medium tomato, chopped2 tablespoons tomato paste1 envelope reduced-sodium chili seasoning mix2 cups chicken stock1 cup cubed cooked chicken breastChopped fresh cilantro
Preparation
In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes.
Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro.
