Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 large carrot, chopped (about 1/2 cup)
  • 1 large celery stalk (about 1/2 cup)
  • 3 garlic cloves, minced
  • 6 cups reduced-sodium chicken broth
  • 1 15-ounce can pumpkin puree
  • 4 cups shredded chicken
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon adobo sauce (from chipotle pepper can)
  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups corn kernels, thawed if frozen
  • 1 tablespoon ground cumin
  • 1/2 bunch fresh cilantro, chopped

Instruction

  • In a large stockpot, heat olive oil to medium.
  • Add onion, celery, carrots and garlic.
  • Sauté until onions are translucent – about 5 minutes.
  • Add chicken broth and pumpkin puree – stirring until smooth.
  • Stir in chicken, chipotle peppers, black beans, corn kernels, cumin, and salt.
  • Bring to a slow boil.
  • Reduce heat to medium-low and simmer for ten minutes.
  • Top with shredded cheese and cilantro before serving.