Tis’ the season, pumpkin season! It’s officially Autumn now, which means… pumpkins galore. Hopefully, my little family will be taking out yearly venture out to the pumpkin patch farm here soon enough. That’s usually where we go to pick out our pumpkins and enjoy a local farm along with all it has to offer.
To celebrate, and bring Fall in I decided to make a soup. Soup is basically a hug in a bowl, so consider this Chicken & Roasted Poblano Pumpkin Soup a nice WARM hug in a bowl. The heat of the poblano peppers and the warmth of the pumpkin and cinnamon really work well together to make one perfectly Fall inspired meal.
I started this soup off by roasting some poblano peppers to get those flavors to really come alive and wake up. With that comes time to cook the chicken and then add in the spices, pumpkin and other good things to really make this soup rather hearty.
I can honestly say too, that the pictures for this soup do NOT do it justice. Initially at first glance, I was somewhat thrown off. But don’t let it fool you… this soup is SO tasty and has quickly made it’s place on my list of recent favorites.
I like to serve this soup with a few corn tortilla chips and not much else, since it’s basically a meal in a bowl! But, some shredded cheddar, plain greek yogurt, or even avocado in some form or another would be tasty in this soup too.
Black corn chips were the name of the game today. I love to buy them around Halloween because they make things seem even more festive! Especially in contrast to this pumpkin ‘orange’ soup.
TheSkinnyFork.com A fun Fall twist on a Tex-Mex style soup. Poblano peppers, chicken, beans, and plenty of spices help to make up this delicious and rather easy to make meal-in-a-bowl! Prep Time: 15 Minutes • Cook Time: 30 Minutes
Servings: 6 • Serving Size: About 1 1/2 Cups • Calories: 305 • Fat: 6 g • Saturated Fat: 1 g • Carb: 34 g • Fiber: 13 g • Protein: 31 g • Sugar: 5 g • Sodium: 240 mg
• 3 Poblano Peppers
• 2 Boneless Skinless Chicken Breasts, Cubed
• 1 Tbsp. Extra Virgin Olive Oil
• 1 Yellow Onion, Chopped
• 3 Garlic Cloves, Minced
• 2 Tbsp. Cumin
• 1/2 Tbsp. Coriander
• 1/4 Tsp. Ground Cinnamon
• 1 (14.5 Oz.) Can Pumpkin Puree
• 2 (14.5 Oz.) Cans Whole 'No Salt Added' Black Beans, Drained & Rinsed
• 6 C. Reduced Sodium Chicken Broth
• Salt & Pepper to Taste
Over an open flame, roast the poblano peppers until all sides are charred.
Place into a large bowl and cover with plastic ‘cling’ wrap for 10-20 minutes.
Remove the peppers from the bowl and remove the charred skin from them. (It should slide off rather easily.) De-stem and seed the poblano peppers before chopping.
Add the chicken and 1/2 Tbsp. olive oil to the base of a large soup pot and cook over a medium heat until the chicken is done.
Once done, remove the chicken to set aside.
In the same soup pot, add the remaining 1/2 Tbsp. olive oil along with the onion and 3 garlic cloves. Cook over a medium heat for about 5 minutes.
Add in the 2 Tbsp. cumin, 1/2 Tbsp. coriander, and 1/4 Tsp. cinnamon and continue to cook for a few more minutes.
Once the spices are nice and fragrant, add in the can of pumpkin puree, 2 cans of drained and rinsed black beans, 6 C. chicken broth, and the cooked chicken.
Season it all with salt & pepper and bring it to a boil.
Reduce heat and simmer for 20-30 minutes.
Remove from the heat and divide evenly among bowls to serve right away.
Nutritional Claims: High Fiber, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher