Chicken & Pumpkin Soup

• Ready in 1h 5m

• Serves 6

• 209 calories

• 23.21g carbs

Chicken & Pumpkin Soup might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 209 calories, 19g of protein, and 5g of fat per serving. This recipe serves 6 and costs $1.9 per serving. It is brought to you by Budget Bytes. It can be enjoyed any time, but it is especially good for Autumn. 2641 person have made this recipe and would make it again. Head to the store and pick up onion 0.32, chicken breast 1.50, garlic 0.16, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

12 ingredients

1. 15 oz black beans $0.89
2. 3/4 lb chicken breast $1.50
3. 5 cups chicken broth $0.35
4. 1 chipotle peppers in adobo sauce $0.66
5. 1/2 bunch cilantro $0.60
6. 1/2 cups corn kernels $0.24
7. 1 tbsp cumin $0.15
8. 2 cloves garlic $0.16
9. 1 tbsp olive oil $0.16
10. 1 medium onion $0.32
11. 15 oz pumpkin pureé $1.49
12. 1/2 tsps salt $0.03

Instructions

1. Dice the onion and mince the garlic.
2. Add both to a large soup pot along with the olive oil and saut over medium heat until the onions are translucent (3-5 min.)
3. Add the chicken breast (whole) and chicken broth.
4. 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.
5. Add the pumpkin pure 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.
6. 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 teaspoon of salt if desired. Roughly chop the cilantro and stir it into the soup just before serving.