Chicken & Pumpkin Soup

Chicken and pumpkin? Sounds weird, right? Well just wait until you taste it…

I made this simple pumpkin soup ages ago and decided to make a newer, better, more powerful version today. I took it in a southwest direction by adding some smokey chipotle peppers in adobo, earthy cumin, and fresh cilantro. Black beans, corn, and a shredded chicken help make the soup more hearty and almost stew-like. So nom-nom-nom and perfect for stashing in the freezer!

Get some tortilla chips or hearty bread to dip in to this soup because you’re gonna want to soak up every last drop!

P.S. If you don’t like cilantro, slice up some green onions to throw in there. They’ll offer a nice freshness and a pop of green color to replace the cilantro.

P.S.S. Now that I’m thinking more about it, a little shredded cheddar or a dollop of sour cream would be amazing on this soup.

Chicken & Pumpkin Soup

Top view of two bowls of Chicken & Pumpkin Soup with crackers on the side

 
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4.9 from 37 votes

Chicken and Pumpkin Soup

This Chicken & Pumpkin soup has a southwest flavor with smokey chipotle peppers, black beans, corn, and fresh cilantro. 
Total Cost: $6.55 recipe / $1.09 serving
Author: Beth - Budget Bytes
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Servings: 6 1.5 cups each

Ingredients

  • 1 Tbsp olive oil ($0.16)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 5 cups chicken broth* ($0.35)
  • 1 chicken breast (about ¾ lb)* ($1.50)
  • 1 15oz. can pumpkin pureé ($1.49)
  • 1 15oz. can black beans ($0.89)
  • 1/2 cup frozen corn kernels ($0.24)
  • 1-2 chipotle peppers in adobo sauce ($0.66)
  • 1 Tbsp ground cumin ($0.15)
  • 1/2 tsp salt ($0.03)
  • 1/2 bunch fresh cilantro ($0.60)

Instructions

  • Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.)
  • Add the chicken breast (whole) and chicken broth. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. As soon as it reaches a boil, turn the heat down to low and allow the pot to simmer for 30 minutes. Make sure the pot does not stop simmering after turning down the heat. If it does, increase the heat slightly until it is gently simmering.
  • After 30 minutes, remove the chicken breast from the broth and use two forks to shred the meat. Return the shredded meat to the pot. Add the pumpkin purée and stir until the it has mixed into the broth.
  • Take one or two chipotle peppers from the can (one pepper for a milder soup, two for a spicier soup) and mince them. Add the minced peppers and about a teaspoon of the adobo sauce from the can to the soup. Rinse the black beans and add them to the soup, along with the frozen corn kernels and cumin. Allow the soup to come up to a simmer and cook for about 10 minutes more to allow the flavors to blend.
  • Taste the soup and add about 1/2 teaspoon of salt if desired. Roughly chop the cilantro and stir it into the soup just before serving.

Notes

*The chicken was purchased on sale for $1.99/lb. and stashed in my freezer until now. I always use Better Than Bouillon soup base to make my broth, which is far less expensive than buying canned or boxed broths.
See how we calculate recipe costs here.
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Nutrition

Serving: 1ServingCalories: 228.73kcalCarbohydrates: 31.15gProtein: 21.58gFat: 4.42gSodium: 1256.9mgFiber: 10.82g
Nutritional values are estimates only. See our full nutrition disclosure here.

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Two bowls of Chicken & Pumpkin Soup

Step by Step Photos

Onion and Garlic in pot Dice the onion and mince the garlic. Cook both in a large soup pot with the olive oil over medium heat until translucent.

Chicken breast and Broth added to pot with garlic and onions Add the chicken breast and chicken broth to the soup pot. If the broth doesn’t cover most of the chicken, go ahead and cut the chicken into two pieces so that it is mostly submerged. Place a lid on the pot, turn the heat up to high, and bring it to a boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 30 minutes.

Cooked chicken removed from pot and shredded with two forks After 30 minutes, remove the chicken breast and use two forks to quickly shred it. Return the shredded chicken to the pot.

Pumpkin puree in can Add the pumpkin purée to the soup and stir until it is mixed into the broth.

can of chipotle peppersChipotle peppers in adobo sauce are sold in little cans like this. The peppers are spicy and the sauce is nice and smokey. 

Open can of Chipotle PeppersTake one or two of the peppers out of the can and mince them. Add the minced peppers and a spoonful of the sauce from the can to the soup. You can freeze the rest of the can of peppers for later use (I actually used peppers that I had in my freezer today. These pictures are from before.). Also add the cumin to the soup at this point.

Black Beans in colander to rinse Give the black beans a quick rinse and add them to the soup along with the frozen corn kernels. Allow the soup to come up to a simmer and then cook for about 10 minutes more to allow the flavors to blend.

all ingredients added to pot and cilantro sprinkled on top Lastly, roughly chop the cilantro and stir it into the soup. Give it a taste and add about 1/2 teaspoon of salt if desired.

Finished Chicken & Pumpkin Soup in pot with wooden spoon It’s AMAZING. I promise.

Top view of a bowl of Chicken & Pumpkin SoupColorful, flavorful, and very healthy!