Step 1

In a large pot, heat the olive oil over medium heat. Add the onion and jalapeno peppers and sauté over medium heat for 5 to 6 minutes until vegetables begin to soften.

Step 2

Add the cilantro, butternut squash, and chicken stock and bring to a boil. Cook for 15 minutes, then blend the soup together with an immersion blender. If you don't have an immersion blender, transfer the soup in small batches to a countertop blender, and blend until smooth. Return blended soup to the pot.

Step 3

Add the shredded chicken meat, black beans, chopped Swiss chard, and lime juice. Cook over high heat for an additional 5 minutes, until soup is hot and bubbling.

Step 4

Serve soup with unsalted tortilla chips and your favorite toppings (I used sliced avocado, sour cream, chili pepper flakes, and more lime). Enjoy!