Chicken and Pumpkin Soup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6 1.5 cups each
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Calories
22873 kcal
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Course
Soup
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Cuisine
American, International, gluten-free
Chicken and Pumpkin Soup
Description
Chicken and Pumpkin Soup features chicken breast simmered in chicken broth until tender, then shredded and returned to the pot. Pumpkin puree adds a subtle sweetness and smooth texture, while canned black beans and corn kernels provide additional body and variety. The soup is flavored with minced chipotle peppers in adobo sauce and ground cumin, contributing a smoky, slightly spicy depth. The yellow onion and garlic sautéed in olive oil form the aromatic base of the broth.
The texture is brothy yet substantial, with tender chicken pieces and soft vegetable components. Simmering the entire mixture allows the flavors to meld and develop. Adding fresh cilantro at the end introduces a bright herbal note.
This soup works well as a satisfying lunch or light dinner. It can be served with crusty bread or tortillas. Adjust the amount of chipotle peppers to control the spiciness. The recipe makes one pot suitable for multiple servings.
Using Better Than Bouillon as the broth base provides economical flavoring. Shredding the chicken after simmering ensures moist, tender pieces thoroughly flavored by the stock. The canned pumpkin and black beans simplify preparation while adding unique taste and texture elements.
Ingredients
- 1 Tbsp olive oil $0.16
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 5 cups chicken broth $0.35
- 1 chicken breast $1.50, about 3/4 lb
- 1 oz. can pumpkin $1.49, puree
- 1 oz. can black beans $0.89
- 1/2 cup corn kernels $0.24, frozen
- 1-2 chipotle peppers in adobo sauce $0.66
- 1 Tbsp cumin $0.15, ground
- 1/2 tsp salt $0.03
- 1/2 bunch cilantro $0.60, fresh
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.
- Taste the soup and add about 1/2 teaspoon of salt if desired. Roughly chop the cilantro and stir it into the soup just before serving.
Notes
- Use Better Than Bouillon or a similar soup base for a cost-effective broth instead of canned or boxed broth.
- Adjust chipotle pepper quantity to control soup spiciness, starting with one for milder and two for more heat.
- Shred the chicken after cooking to help it absorb broth flavors and keep it tender.
- The soup makes a filling meal that can be served with bread or tortillas for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 22873 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 228.73kcal | 11% |
| Carbohydrates | 31.15g | 10% |
| Protein | 21.58g | 43% |
| Fat | 4.42g | 7% |
| Sodium | 1256.9mg | 52% |
| Fiber | 10.82g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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