Pumpkins are still in. In this case, in our soup. Ever heard of chicken pumpkin tortilla soup? We definitely haven't. A friend shared it with us recently so we decided to give it a go... It was delicious. Needless to say, we’re big fans.
So let’s jump right in…
3 to 4 chicken breasts
1 tablespoon olive oil
1 sweet onion, diced
2 large can plain pumpkin
1 large can Las Palmas mild enchilada sauce
1 small can tomatoes (15 oz)
Chicken broth, to consistency you want
2 cups corn
1 can black beans
2 cups celery, chopped
2 cups carrots, chopped
4 Habanero chillies, diced
Cook chicken with olive oil on a pan, add the onions until the chicken is fully cooked. Slice the chicken beforehand, for a quicker meal. Then transfer the cooked chicken and onions to a soup pan and mix in the remaining ingredients. Stir until the ingredients are combined. Cover the mixture and let simmer for one hour. Uncover and enjoy.
We hope you enjoy this seasonal treat as much as we did!
AUTHOR - MEET JESSIE PARMENTER
Jessie is a Certified Home Stager. The right side of her brain has taken over her mind allowing the creative juices to constantly be flowing — and we love her for it. Luckily for us, her previous work in hospitality and events have landed her at Creating Home San Diego. In her free time she enjoys surfing, eating (everything), and visiting friends. Email Jessie.