White Chicken Chili in Acorn Squash

This is what I made for dinner last night and it was not only healthy but delicious! When you read the recipe, you'll probably wonder why there aren't any spices and be tempted to add some - DON'T! I followed the recipe (almost) exactly and it was perfect!

1 tbsp olive oil
1 large red onion, chopped
2 cups cooked chicken breast, shredded (I boiled two breasts and chopped them)
1 can tomatoes with Mexican spices
1 can black beans, drained
1 cup frozen corn kernels
4 cups chicken broth (I used probably two at the most)
1 cup prepared salsa
1 small bunch of spinach or Swiss chard, cleaned and chopped (I omitted this)
2 tbsp chopped fresh cilantro (also omitted)
4-6 oz shredded Mexican cheese

In a large pot over medium heat, add oil and onion. Saute onion until just translucent. Add chicken, tomatoes, beans, corn, broth and salsa. Bring mixture to a boil, then reduce to a simmer. Simmer 20 minutes, then ad spinach or chard and cilantro. Sprinkle cheese over the top as a garnish.

What I added was bake an acorn squash cut in half (guts removed) with cooking spray and salt and pepper on top for around 30 minutes and serve the chili in the open squash half.

YUMMY!