Butternut Squash-Spinach-Chicken Soup - cooking recipe

Ingredients

6 1/4 cups low sodium vegetable broth
4 (4 ounce) skinless boneless chicken tenderloins, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups butternut squash, diced
4 cups fresh spinach, chopped
1 cup canned low-sodium chickpeas, rinsed and drained

Preparation

Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
Stir in the spinach and chickpeas, and simmer for 5 more minutes.