Chicken Enchilada Soup

This is hands-down one of my all time favorite meals.  I made it twice last week.  I can't get enough of it.  It is so good and really good for you too - is is almost allvegetables!  I really cannot say enough good things about this soup - one of my favorite things being the fact that you can freeze it (because it make so much) and enjoy it later!

2 quarts (8 C) low-sodium chicken broth
2-3 boneless, skinless chicken breasts (cut in half or quarters)
1 (3.5 ounce) can chopped green chiles
1 large yellow onion, peeled and quartered
4 medium russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and cut into large chunks
3-4 C butternut squash cubes (peeled and cut-I used 1 small butternut squash and it was enough)
3 cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 C sour cream, light or regular
1 (8 ounce) can tomato sauce
2 cans white beans, like Great Northern, rinsed and drained
2 TBSP taco seasoning

Cheddar cheese, shredded (optional)
Salsa (optional)
Avocado (optional)

Put the chicken broth, chicken breasts, green chiles, onion, potatoes, bell pepper, squash cubes, garlic, salt, and cumin into a large pot.
Bring the mixutre to a boil.
Cover and simmer for 15-20 minutes.  The chicken should be cooked through and the vegetables should be tender.
Remove the cooked chicken and shred and place it in a bowl off to the side.
In batches in a blender or food processor, blend the vegetable/broth mix until smooth.
Return the mixture to the pot.
Whisk in the tomato sauce and sour cream.
Add the taco seasoning, chicken, and beans to the soup.
cook on medium heat until the soup is heated all the way through.
Serve with cheese, salsa, or other taco/enchilada side that sounds good!

Leftovers refrigerate and freeze well!

*Recipe from Mel's Kitchen Cafe.