Mexican Squash Soup

I sorta invented it as a variation on the other squash soup I posted last year, . .

2 small acorn squash
5 roasted hatch green chilies, stems removed
2 cups chicken broth
2 Tbs oil
1 large onion, diced
1 15oz can black beans
1 tsp chili powder
1 tsp seasoning mix (*)
1 lbs chicken breast
1 cup sour cream
shredded cheese

1. Cut the squash in half, remove seeds and bake on a cookie sheet, face up at 350 for an hour or until tender.

2. Scoop squash flesh into food processor (let it cool a bit first or you'll burn your hands) Add green chilis to taste (hint, if you remove the seeds they are not as hot). Add as much of the chicken broth as you need to to puree the mixture

3. Put 1 Tbs oil in the bottom of a heavy bottomed pan. Saute onion until tender. Add the squash-chili puree and the rest of the chicken broth. Drain and rinse the black beans and add them too. Add water as needed for consistency.

4. Add spices and allow to cook over medium heat for 20+ minutes for flavors to meld.

5. Meanwhile, chop the chicken breast into 1/2" cubes. Add 1 Tbs oil to a frying pan and saute chicken (optional, add more spice blend) until done.

6. Just before serving, mix 1 cup sour cream into the soup (or mix individual dollops into each bowl), top the soup with chicken and a sprinkle of cheese.

* I really like this all purpose mix I got in Colorado it's from this place. Supposedly it's salt, toasted onion, black pepper, red bell peppers, garlic, French thyme and Greek oregano.