In large saute skillet, cook onions and garlic in the oil and butter just until soft, 2 or 3 minutes.

Add the can of chilies and stir, cook 1 minute.

Add the chicken, break up any big chunks, you want it shredded, it will shred as it cooks.

Add the tomato juice, broth, jalapeno, cumin, Chile powder, and bell pepper, salt and pepper.

Bring to boil, cover, simmer on low for 1 hour, add the squash last 15 minutes, taste and season.

NOTE: as it is simmering, it will reduce; you may add more broth or water to keep consistency that you like.