Pumpkin Soup with Shredded
Chicken, Poblanos and Black Beans
Ingredients:2 large boneless, skinless chicken breasts (about 1.25 lbs)
2 poblano peppers
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
1 tablespoon garlic, minced
2 tablespoons ground cumin
½ tablespoon ground coriander
1/4 teaspoon ground cinnamon
1 ½ 15 oz. cans organic pumpkin puree
2 15 oz. cans no-salt added black beans, drained & rinsed
1 ¾ cup low-sodium chicken broth
Kosher salt and freshly cracked black pepper to taste
Garnish: tortilla chips, sour cream & cilantro
Directions:
1. Place chicken breasts in medium sauce pan and cover with 2 inches of water. Place saucepan on the stove, turn heat to high and bring water to a boil. Once boiling, turn heat down to a simmer and continue to let chicken cook for about 20 minutes total. A digital thermometer should reads 165°. Once cooked, let cool slightly and shred each breast with using 2 forks.
2. Meanwhile, over an open flame on a gas stovetop, place poblano peppers directly on the fire, turning frequently until well-charred on all sides. This will take about 10 minutes total. Alternatively broil in the oven in a well-ventilated kitchen until charred (about 5 minutes per side). Remove from heat and place peppers in a bowl, covered with plastic wrap, for 5 minutes. After 5 minutes, peel off the charred skins, removing the stem and seeds as best as possible. Give the peppers a quick rinse to remove any excess seeds. Roughly chop the peppers and set aside.
3. In a large pot, add olive oil. Once heated add the onion. Cook, stirring often, until the onion has softened, about 6-8 minutes total. Add garlic, stirring frequently, then immediately add cumin, coriander and cinnamon, and cook for another minute. Add the pumpkin, roasted peppers, shredded chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20 minutes. Add additional broth or water if desired.
4. Ladle soup into bowls and garnish with crushed tortilla chips, sour cream & chopped cilantro.
Makes 4 servings
Recipe from adapted from Shape Magazine
