Mexican Chicken, Squash, and Toasted Millet Soup - alive magazine

Name: Mexican Chicken, Squash, and Toasted Millet Soup - alive magazine
Ingredients: 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

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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…

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Ingredients

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