Chicken Butternut Squash Posole - cooking recipe

Ingredients

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)

Preparation

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.