With the cooler weather this week it made me excited to make (again) one of my favorite soups on our blog. This Chipotle Pumpkin Chicken Enchilada Soup is a family favorite. You would never know there is pumpkin in this recipe. The healthy, pureed pumpkin works as a thickening agent to the soup that pairs wonderfully with the spicy chipotle and chili powder flavors. Add a little evaporated milk to the soup for a creamy texture and you have a soup your family will love any time of year! Enjoy 😉
Ingredients
- 1 cup carrots
- 3 stalks celery
- 1 onion
- 6 garlic cloves
- 1 Tbs. chipotle peppers in adobo sauce
- 1 stick butter
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 4-5 cups chicken broth
- 1 quart half and half
- 1 large 29 oz. can pumpkin
- 3 cans 15 oz. black beans, drained
- 16 oz. jar green salsa verde
- 4 cups boneless skinless chicken breasts cubed (raw or cooked)
- 2 Tbs. cumin
- 2 tsp. chili powder
- Dash cayenne pepper to taste
- 2 Tbs. lime juice fresh or bottled is fine
- Salt as needed
Instructions
- Dice the carrots, celery and onions into small pieces (or place in a food processor). Place these vegetables in a large soup pot and then add the butter to the vegetables. Saute the vegetables until the butter melts and the vegetables are tender. Chop the chipotle pepper and then add to the soup. Dice the red bell pepper, yellow pepper and add to the soup pot. Saute these peppers for 3-5 minutes and then add the chicken stock to the pot. If you are using raw chicken, add the chicken to the pot and let boil for 5-7 minutes, or until the chicken is cooked and tender. When the chicken is cooked through, remove from the pot and shred into pieces. Add the shredded chicken back to the pot. Add the half and half, canned pumpkin, black beans and salsa verde to the soup and stir. Add the cumin powder, cayenne pepper, lime juice and salt (as needed). Let all of the ingredients simmer on low heat until you are ready to serve the soup. Garnish with sour cream, cheddar cheese, and cilantro.
