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WW Butternut Squash Posole

1 tbsp olive oil
1-1/2 lbs skinless, bone-in chicken thighs
3 celery ribs, sliced
2 medium onions, cut into wedges
4 garlic cloves, minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
6 cups reduced sodium chicken broth
1 (15 oz) can white hominy, rinsed and drained
(1-1/2 lbs) butternut squash, peeled, seeded;
cut into chunks

3 cups chopped kale or chard
1/4 cup chopped fresh cilantro
1 tsp salt
1/4 tsp ground black pepper, or to taste
Sliced radishes (optional)
Lime wedges (optional)


1. In a Dutch oven, heat oil over medium-high heat. Add chicken and cook until browned,
4 to 5 minutes per side. Transfer to a plate. Drain all but 1 tbsp of the drippings from Dutch oven.

2. Add the celery, onion and garlic to Dutch oven; cook, stirring occasionally, until just tender,
4 to 5 minutes. Stir in oregano, chili powder and cumin; cook and stir for 30 seconds.

3. Add in the broth, chicken, squash, kale and hominy. Bring to a boil; reduce heat to medium and simmer until chicken is cooked through and squash is tender, 18 to 20 minutes.

4. Remove chicken; cut into cubes. Return chicken to pot. Stir in the cilantro, salt and pepper. Divide among 8 bowls and top with sliced radishes and lime wedges, if desired.

Yield: 8 Servings (11 Cups Total)
Serving Size: About 1-1/3 cups per serving

Weight Watchers PointsPlus+ = 5

Nutritional Information:
Calories 190, Fat 5g, Carbs 23g, Cholesterol 48mg, Sodium 859mg, Sugars 5g, Fiber 4g,
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WW PointsPlus+ = 5
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