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Chicken and Pumpkin Soup
Chicken and Pumpkin Soup Recipe is perfect for fall
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course:
Soup
Servings:
6
-8
Author:
Adapted from BudgetBites.com
Ingredients
1
Tbsp
olive oil
1
medium
yellow onion
2
cloves
garlic
5
cups
chicken broth
1
whole
large chicken breast
3/4 lb.
1
can
15 oz., pumpkin pureé
1
can
15 oz., black beans
1/2
cup
frozen corn kernels
1-2
whole
chipotle peppers in adobo sauce
1
Tbsp
cumin
1/2
tsp
salt
1/2
bunch
fresh cilantro
Instructions
Dice the onion and mince the garlic.
Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.)
Add the chicken breast (whole) and chicken broth.
Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil.
As soon as it reaches a boil, turn the heat down to low and allow the pot to simmer for 30 minutes.
Make sure the pot does not stop simmering after turning down the heat ~ If it does, increase the heat slightly until it is gently simmering.
After 30 minutes, remove the chicken breast from the broth and use two forks to shred the meat.
Return the shredded meat to the pot.
Add the pumpkin purée and stir until the it has mixed into the broth.
Take one or two chipotle peppers from the can (one pepper for a milder soup, two for a spicier soup) and mince them.
Add the minced peppers and about a teaspoon of the adobo sauce from the can to the soup.
Rinse the black beans and add them to the soup, along with the frozen corn kernels and cumin.
Allow the soup to come up to a simmer and cook for about 10 minutes more to allow the flavors to blend.
Transfer to a slow cooker on low if you want to keep the soup warm and simmering until serving.
Taste the soup and add about ½ teaspoon of salt if desired.
Roughly chop the cilantro and stir it into the soup just before serving.