Description
This hearty Pumpkin Chicken Chili keeps a cold day at bay with shredded rotisserie chicken, black beans, southwestern spices, and flavorful pumpkin.
Ingredients
- 1 tablespoon canola oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 2 cups chicken broth
- 1 (15 ounce) can pure pumpkin puree
- 1 (10 ounce) can diced tomatoes with green chilies (such as Rotel), undrained
- 2 (15 ounce) cans black beans, undrained
- 3 cups cooked and shredded rotisserie chicken
- juice of 1 lime
- more salt to taste
Instructions
- Heat canola oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Let sauté for about 5 minutes until onions become translucent.
- Stir in chili powder, cumin, oregano, cinnamon and salt.
- Add chicken broth, pumpkin puree, diced tomatoes, 2 cans black beans, and shredded chicken to the mixture in the pot. Stir to combine.
- Let soup simmer over medium heat until heated all the way through.
- Add juice of 1 lime and season with salt to taste before serving. Serve with chips or cornbread.