Creamy Chicken & Calabacita (Grey Squash) Stew

Ingredients:

• 2 chicken breasts, shredded
• 1 medium calabaza or grey squash, diced
• 2 carrots, sliced
• 1 cup Medley potatoes, halved (or diced russets)
• 1 cup corn (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 can (10.5 oz) cream of mushroom or cream of chicken soup
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning (or a mix of basil, oregano, thyme, and rosemary)

Instructions:

1. Cook the Chicken – In a large pot, add the chicken breasts and chicken broth. Bring to a boil, then simmer for about 20 minutes or until fully cooked. Remove the chicken, shred it, and set aside.
2. Cook the Veggies – In the same broth, add the potatoes and carrots. Simmer for 10 minutes until slightly tender.
3. Add Remaining Ingredients – Stir in the calabaza, corn, and shredded chicken. Cook for another 5 minutes.
4. Make it Creamy – Stir in the cream of mushroom (or cream of chicken) soup. Mix well and let it simmer for another 5-10 minutes until everything is tender and the stew thickens slightly.
5. Season & Serve – Add salt, pepper, garlic powder, onion powder, and Italian seasoning. Taste and adjust seasoning as needed. Serve hot!