Pumpkin, Pepper, Black Bean Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 poblano peppers (or just use some green salsa, about 1/2 cup)
2 Tbs. olive oil
2 large chicken breasts or meat from a rotisserie chicken
1 medium onion finely diced
2 Tbs. of ground cumin
1/2 tsp. of ground coriander
1/4 tsp. ground cinnamon
1 15ox. can pumpkin puree or unsweetened pumpkin pie filling
4 cups of cooked black beans (can use canned beans, rinsed and drained)
6 cups low sodium chicken or vegetable broth
Salt & Pepper to taste
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Directions: |
Directions:Char the peppers over an open flame (if not using salsa) turning frequently until well charred on all sides. Place in a brown paper bag for 5 minutes and then peel the skin and remove seeds and stems. Roughly dice the peppers.
In a large pot, add 1 T. of olive oil and season the chicken w/salt and pepper.
Cook the breast on medium heat until cooked through. Let cool then shred with a fork.
In the same pot, add remaining olive oil (~1 or 2 T), onion and garlic and cook for 4 minutes stirring frequently. Add the cumin, coriander and cinnamon and cook another two minutes. Add the pumpkin, roasted peppers or salsa, chicken, black beans and broth. Bring to a boil then reduce to a simmer and cook for 20-25 minutes. Taste for seasoning and add salt & pepper as needed. |
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Number Of
Servings: |
Number Of
Servings:4ish |
Preparation
Time: |
Preparation
Time:An hour or so |
Personal
Notes: |
Personal
Notes: Serve with tortilla chips or strips, guacamole or avocado, and or sour cream and cheese.
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This recipe for Pumpkin, Pepper, Black Bean Chicken Soup is from