Ingredients

• 1 pound boneless chicken breasts, cut into 2-inch pieces
• 1 pound butternut squash, peeled and cut into 1-inch pieces
• 2 (15 ounce) cans red beans, drained and rinsed
• 1 (28 ounce) can hominy
• 3 cups low-sodium chicken broth
• 1 (16 ounce) jar salsa
• 1/2 (12 fluid ounce) can or bottle beer
• 2 teaspoons dried Mexican oregano
• 1/2 cup heavy whipping cream (optional)

Instructions

1. Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
2. Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.