Chicken & Butternut Squash Chili-High Protein & Low Carb

• Author: Summer Montgomery
• Cook Time: 30 minutes
• Prep Time: 10 minutes
• Total Time: 40 minutes
• Servings: 2

Ingredients

Slow cooked Chicken

• 1 lb chicken
• 2 cloves garlic
• 1 tsp onion powder
• ¼ garlic powder
• ¼ cup broth

Soup

• ¼ yellow onion, diced
• 2 cloves garlic
• 1 tsp chili powder 
• 1 tsp chipotle chili powder
• 1 tsp cumin
• 1 4 oz can diced jalapeno 
• 1 tsp Salt 
• ½ medium butternut squash, cubed 
• 2 bell peppers, diced
• 1 jalapeno, diced 
• 2 cups broth
• ¼ lime
• ¼ cup cilantro 

Preparation

Add all the ingredients for the slow cooked chicken to the Instant Pot. Cook on the “Pressure Cook” setting for 10 minutes. Once complete let the steam release for an additional 10 minutes. Break up Chicken into shreds. 

In a large stockpot, cook the onion until brown. Add in vegetables and spices. Cook until vegetables are tender crisp. Add in the broth and simmer for 20 minutes. Stir in chicken and any liquid from the Instant Pot. Serve with cilantro and more lime. 

Serve and enjoy!