Mexican Chicken, Squash, and Toasted Millet Soup

The ingredient list looks long, but don’t be scared. This is more assembly than hard work—and the food processor does all the work for you.

1 red onion, coarsely chopped
3 garlic cloves, smashed
2 Tbsp (30 mL) extra-virgin olive oil
1/2 cup (125 mL) millet
1 tsp (5 mL) cumin seeds
1 small butternut squash, peeled, seeded, and coarsely chopped (about 3 cups/750 mL)
1 - 4 1/2 oz (133 mL) can diced tomatoes
1 Tbsp (15 mL) ancho chili powder
1 Tbsp (15 mL) dried oregano leaves
1/2 tsp (2 mL) sea salt
4 skinless, bone-in chicken thighs
6 cups (1.5 L) low-sodium chicken broth
3 cups (750 mL) water
1 bunch kale or spinach, coarsely chopped (about 6 cups/1.5 L)
14 oz (398 mL) can black beans, drained and rinsed

In food processor, pulse onion with garlic until almost puréed but still lumpy. Heat oil in stockpot set over medium heat. When hot, add millet and cumin seeds. Stir until seeds pop and millet is deep golden, 2 minutes. Scrape in onion mixture (don’t wash food processor). Stir often for 3 minutes.

Meanwhile, place squash in food processor or blender. Pulse just until chopped. Add tomatoes, chili powder, oregano, and salt. Pulse until blended (but not puréed), then scrape into stockpot along with chicken.

Stir to coat, then stir in broth and water. Bring to a boil over high heat. Partially cover and reduce heat. Simmer until chicken is cooked through, 20 minutes. Meanwhile, working in batches, whirl kale or spinach in food processor to finely chop.

Using slotted spoon, carefully remove chicken to bowl. Stir beans and kale into soup. Simmer to warm through, 5 minutes. Meanwhile, using 2 forks, shred chicken into small pieces, then stir into soup. Ladle into bowls and dish up with sliced avocado, sour cream, and grated cheese, if you wish.

Serves 8.

Each serving contains: 275 calories; 19 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 35 g total carbohydrates (3 sugars, 8 g fibre); 403 mg sodium

source: "Harvest Soups", alive #384, October 2014