Pumpkin Enchilada Veggie Soup

Posted Sep 17, 2020 in Food + Nutrition, The Recipe Box by Taylor Sutton

Canned goods are one of our well stocked Dietitian pantry must-haves since these fruits and vegetables are picked at peak perfection and their season’s flavors are sealed in. One of our seasonal favorites is canned pumpkin and for good reason. We are putting a fall spin on a southern favorite. Not only does this recipe amp up the fiber content but it also helps create a creamier soup with a cozy taste.

What You Need

1lb Chicken breasts
4 c. Pacifica Chicken Bone Broth
2 cans Black beans
2 cans no salt added northern beans
1 can Fire Roasted Tomatoes
1 can Canned Pumpkin
1, 4oz can Green Chiles
1 medium Onion
2 cloves Garlic
½ Tbsp. Cumin
½ c. Enchilada Sauce
Salt and pepper to taste
Optional toppings: Cheddar, Avocados, cilantro, chobani

How It’s Made:

Preheat oven to 350 degrees
Bake chicken for 25-30 minutes or until internal temperature reads 145
Shred chicken
Drain and rinse beans
Dice onion and garlic
In a large stock pot saute onions and garlic until translucent, about 5 minutes
Add in bone broth, beans, fire roasted tomatoes, pumpkin, green chiles, cumin, enchilada sauce, and shredded chicken
Simmer on low for 10 minutes then serve