I am SO excited to share this recipe with you I can hardly stand it. My family has laughed at me all week because I can’t stop exclaiming how much I loved this soup. I served this to several friends and family members and it was so fun to see their reactions as to how great this was too. Now I know the title of this soup sounds a little strange, and this picture (taken 5 days later with the last cup of soup) is not the world’s best blog picture. With that being said however, you MUST make this soup recipe, I promise! It is definitely in my top 2 or 3 favorite soups I have ever had. It is chuck full of flavor, has a kick of spice, and has 6 different vegetables to make this soup a healthy, delicious option for dinner. The funny thing about this recipe is although there is pumpkin in it, no one could pick out that flavor. It just adds a creamy, smooth, hearty texture that turns this soup into something extra special.

Chipotle Pumpkin Enchilada Soup
  1. 1 cup carrots
  2. 3 stalks celery
  3. 1 onion
  4. 6 garlic cloves
  5. 1 Tbs. chipotle peppers in adobo sauce
  6. 1 stick butter
  7. 1 red bell pepper, diced
  8. 1 yellow bell pepper, diced
  9. 4-5 cups chicken broth
  10. 1 quart half and half
  11. 1 large (29 oz.) can pumpkin
  12. 3 cans (15 oz.) black beans, drained
  13. 16 oz. jar green salsa verde
  14. 4 cups boneless skinless chicken breasts, cubed (raw or cooked)
  15. 2 Tbs. cumin
  16. 2 tsp. chili powder
  17. Dash cayenne pepper to taste
  18. 2 Tbs. lime juice (fresh or bottled is fine)
  19. Salt as needed
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  1. 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.
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