Recipe of the Week- 10.28.19

Creamy Pumpkin Chicken Soup

Prep Time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Servings: 6

Ingredients:

  • 1 tablespoon extra virgin olive oil

  • 1 medium onion (chopped)

  • 3 cloves garlic (minced)

  • 1 can pumpkin puree (15 oz)

  • 1 can black beans, rinsed and drained (15 oz)

  • 1 can corn kernels, rinsed and drained (15 oz)

  • 1 can fire roasted diced tomatoes, do not drain (15 oz)

  • 1 box/jar (32 oz) of low sodium chicken broth (I used Pacific Foods Low Sodium Chicken Broth)

  • 3 cups cooked chicken breast, shredded (I used a rotisserie chicken)

  • 1 teaspoon ground cumin

  • 2 teaspoons chili powder

  • 1 teaspoon garlic salt

  • 1/2 cup nonfat plain Greek yogurt (I used a 5.3 oz. container)

  • 1 avocado

  • 1/4 cup shredded cheese

  • Salt and Pepper to taste

  • Optional: Tortilla strips

Instructions:

  1. Heat olive oil in large pan or pot over medium heat.

  2. Stir in onions and cook for about 3 minutes or until soft.

  3. Stir in garlic and cook for about 1 minute.

  4. Add pumpkin, black beans, corn, tomatoes, and chicken broth and stir well.

  5. Add in all of the seasonings and chicken and bring to a boil.

  6. Once boiling, lower the heat and let sit for 10 minutes.

  7. Stir in the Greek yogurt and let sit for a few minutes.

  8. Optional: add fresh cilantro, avocado, cheese and tortilla chips for additional flavors!


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