Butternut Squash-Spinach-Chicken Soup

6 1/4 cups low-sodium vegetable broth 4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped 2 medium onions, chopped 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cumin 1 jalapeno pepper, seeded and minced 1 1/2 cups diced butternut squash 4 cups chopped fresh spinach 1 cup cooked or low-sodium canned chickpeas, rinsed and drained I . Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper. 2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. 3. Stir in the spinach and chickpeas, and simmer for 5 more minutes. Yield: 6 servings 1 serving = 3 points Calories Per Serving: 195 Fat: 1 g Cholesterol: 47 mg Protein: 23 g Carbohydrates: 25 g Dietary Fiber: 5 g Sodium: 47 mg