Friday, March 18, 2016

Flashback Friday: Chipotle Pumpkin Chicken Enchilada Soup

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 ;)

*For all of the best grocery deals in your area so you can make this soup for under $10 like I did, visit Deals to Meals to save your family time and money!

Chipotle Pumpkin Chicken Enchilada Soup

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

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.

1 comment:

Digital Nomad Spirit said...

No foods looks good but tastes bad. It is another matter that you do not like that taste. The same taste is liked by other person.
Digital Nomad Spirit

KSL News Story--Coupons vs. Deal Shopping

Video Courtesy of

Studio 5

Deals to Meals KSL TV News Story

Three Easy Steps to Food Storage