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Healthy Pumpkin Chicken Soup Recipe

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4.4 from 4 reviews

This Healthy Pumpkin Chicken Soup is a flavorful and comforting dish perfect for cooler weather. Combining tender chicken thighs, creamy pumpkin puree, and warming spices like cumin, cinnamon, and chili powder, this soup is packed with nutrition and subtle heat. Enhanced with pinto beans, green chilies, coconut milk, and corn, it offers a deliciously rich texture without being heavy. Ideal for a satisfying and healthy meal, garnished with fresh cilantro, lime juice, or crunchy tortilla strips for added freshness and crunch.

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt (more to taste)
  • 1.5 pounds boneless skinless chicken thighs
  • 4 ounces canned mild diced green chiles
  • 15 ounces pumpkin puree (canned or homemade, NOT pumpkin pie filling)
  • 15 ounces pinto beans, drained and rinsed
  • 13.5 ounces unsweetened coconut milk (canned, full-fat)
  • ½ to 1.5 cup chicken broth (adjust based on desired thickness)
  • 1 cup frozen corn

Toppings (Optional)

  • Cilantro
  • Lime juice
  • Coconut yogurt
  • Tortilla strips

Instructions

  1. Sauté the onion: Warm the olive oil in a soup pot over medium heat. Add the diced onion and cook for 2 to 3 minutes until it softens and becomes translucent.
  2. Add spices and garlic: Stir in the minced garlic, ground cumin, dried oregano, chili powder, ground cinnamon, and salt. Cook for 30 to 60 seconds until the mixture becomes fragrant, releasing the spices’ aroma.
  3. Sear the chicken: Place the boneless skinless chicken thighs into the pot and sear them for about 2 minutes on each side until they develop a light brown color, but are not fully cooked through.
  4. Add main soup ingredients: Add the canned mild diced green chiles, pumpkin puree, pinto beans, unsweetened coconut milk, and chicken broth to the pot. For a thicker soup reminiscent of chili, use only ½ cup of broth, adding more as needed to reach your preferred consistency.
  5. Simmer the soup: Increase the heat to bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of at least 165℉ (74℃).
  6. Add corn and shred chicken: Stir in the frozen corn. Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot and cook for a few more minutes until the corn is warmed through and the flavors meld.
  7. Serve and garnish: Remove the soup from the heat. Ladle it into bowls and top with your choice of cilantro, lime juice, coconut yogurt, and/or crunchy tortilla strips for added flavor and texture. Enjoy while warm.
  8. Share feedback: Leave a rating or review for this recipe by tapping the stars on the recipe card above or in the comments section at the end of the post.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Adjust the chicken broth quantity to achieve your desired soup thickness.
  • Ensure chicken thighs reach an internal temperature of 165℉ (74℃) for safe consumption.
  • Full-fat coconut milk adds creaminess and richness; do not substitute with low-fat for best flavor.
  • Optional toppings add fresh and contrasting textures to the soup.
  • This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://recipeplenty.com/healthy-pumpkin-chicken-soup-recipe/