Chicken and Pumpkin Soup

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 5 cups chicken broth
• 1 large chicken breast
• 15 oz can pumpkin pureé
• 15 oz can black beans
• 1/2 cup frozen corn kernels
• 1-2 chipotle peppers in adobo sauce
• 1 Tbsp cumin
• 1/2 tsp salt
• 1/2 bunch fresh cilantro

Directions

1. Chop the onion into small dice and mince the garlic. Put both in a large soup pot with the olive oil, then cook over medium heat until the onion looks translucent, 3-5 min.
2. Add the whole chicken breast and pour in the chicken broth. Cover the pot, turn the heat to high, and bring it to a full boil. Once it boils, lower the heat and let the pot simmer for 30 minutes. If the simmer fades after you turn the heat down, raise it just a touch until you see gentle bubbling again.
3. At 30 minutes, take the chicken breast out of the broth and pull the meat apart with 2 forks. Add the shredded chicken back to the pot. Stir in the pumpkin purée until it is fully worked into the broth.
4. Pull 1 or 2 chipotle peppers from the can, using 1 pepper for a milder soup or 2 for more heat, and mince them. Stir the minced peppers into the soup along with about 1 teaspoon of the adobo sauce from the can. Rinse the black beans, then add them to the pot with the frozen corn kernels and cumin. Bring the soup back to a simmer and cook about 10 minutes more so the flavors can come together.
5. Taste the soup and add about 1/2 teaspoon of salt if you like. Roughly chop the cilantro and stir it in just before serving.