Chipotle Chicken, Butternut Squash, and Wild Rice Soup
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 tbs chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp ground chipotle pepper
  • ½ tsp onion powder
  • 3 tsp olive oil, divided
  • 1 lb uncooked boneless skinless chicken breasts
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • Salt
  • 1 medium butternut squash, peeled and cut into ½” cubes (my squash yielded about 1 ½ lbs of cubes)
  • 1 ½ chipotle peppers, finely chopped
  • 2 cups cooked wild rice
  • 4 cups chicken broth
  • 2 cups water
  • ½ cup half and half (I used fat free)
  • 1 tbs honey
  • Juice of 1 lime
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix together the chili powder, cumin, salt, chipotle pepper and onion powder.
  3. Rub 2 tsp of olive oil over the chicken breasts.
  4. Sprinkle both sides of each chicken breast with the seasoning mix.
  5. Place the chicken breasts out on a lined baking sheet.
  6. Bake in the oven for about 25 minutes.
  7. When cooking is complete, take the chicken out of the oven and let it rest for about 5 minutes. Then, chop into small chunks.
  8. While the chicken is baking, heat the remaining tsp of olive oil over medium heat.
  9. Add the onions and garlic and sprinkle with salt. Cook for about 2 minutes until tender.
  10. Add the butternut squash and chipotle pepper. Cook for about 5 minutes, stirring occasionally.
  11. Add the wild rice and chopped chicken. Mix together until combined.
  12. Add the chicken broth and water. Bring the mixture to a boil and reduce to a simmer and cover the pot. Let the soup simmer for about 10 minutes.
  13. Add the half and half, honey, and lime juice. Give the soup a taste and add salt and pepper to taste.
Serving size: 1 heaping cup
Nutrition Information (per serving) from
Calories: 205 Fat: 3.7g Carb: 25.5g Fiber: 3.6g Protein: 18.1g Sugar 6.5g Sodium: 950mg
Weight Watchers Points (calculated on member website)
WW: 5 Points Plus
Recipe by Destination Delish at