A friend reminded me of this recipe, so I thought I’d post it for the recipe exchange. My husband and I love its robust flavor, but I have to admit that my kids can’t quite get past all the veggies. I’m going to try chopping them into smaller pieces and/or pureeing the squash to see if they’ll eat more. 

1 1/2 lbs chicken, boiled and shredded or diced 9 (to make vegetarian, leave out chicken and use veggie stock instead.)
3-4 celery stalks, diced
1 medium onion, diced
2 T oil
4 garlic cloves, peeled and finely chopped
1-2 zuccini and/or yellow squash, sliced and quartered
1 carrot, sliced
1-2 waxy potatoes, sliced (more for veggie version)
1/4 small cabbage, diced
2 14-oz cans diced tomatoes
4 c chicken or veggie stock (or combo)
3 oz (1/2 cup) canned or frozen corn
1 can black beans, drained
1/4-1/2 tsp cumin (this adds heat)
2-3 tsp chili powder
salt and pepper to taste
2 limes, halved, or equivalent lime juice
4-6 Tbsp chopped fresh cilantro

Garnish with tortilla chips, grated cheese, avocado, and sour cream.

Saute onion, and celery in oil for 2-3 min in large stockpot. Add garlic, zuccini, and carrot and saute 2-3 min more, being careful not to burn garlic. Add potatoes, chicken, tomatoes, and broth. Bring to boil, then add cabbage, beans, spices, and lime juice. Add water if needed to bring to desired consistency. Simmer for 30-60 minutes. Add corn and simmer another 5 minutes before serving.