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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Roasted Poblano Pumpkin Chicken Soup Recipe

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This recipe for Roasted Poblano Pumpkin Chicken Soup is from Lillian's Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 poblano peppers
2 tablespoons olive oil
2 large organic boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tablespoons ground cumin
½ tablespoon ground coriander
¼ teaspoon ground cinnamon
1 15-oz can organic pumpkin, pureed
4 cups cooked black beans
6 cups low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste
Directions:
Directions:
Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers.

In a large pot, add 1 tablespoon olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork.

In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes.

Add cumin, coriander and cinnamon, and cook another 2 minutes.

Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil.

Once boiling, reduce to a simmer and cook for about 20-25 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes hands on, 25 minutes simmering

 

 

 

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