Creamy Pumpkin Chicken Chili
35 mins prep55 mins cook
An absolute must make during soup season. This creamy pumpkin chicken chili is great for Sunday football, a fall potluck, or a chili cook-off. It's creamy, seasonal, and filled with warming spices - perfect for those cooling temperatures.
0 servings
What you need
Instructions
0 Decide how you're going to get shredded chicken - do it yourself, buy pre-shredded, rotisserie chicken, etc. Read above in the recipe blog for more details on this! 1 Dice your onion and poblano pepper into small pieces and set aside. In a large soup pot, set the heat to medium. Drizzle 1 tbsp of olive oil and let heat for a bit. Add in your onion and poblano pepper and let saute for 5-6 minutes. 2 While sauteing, get your cubed pumpkin or butternut squash and cut into even smaller pieces. I bought store-bought butternut squash cubes and cut them into small bite sized pieces. Add your pumpkin or butternut squash to your pot, stir and cover for 5-6 minutes. 3 While your lid is on, mix up your spices in a small bowl - salt, pepper, cumin, chili powder, cayenne, and cinnamon. Add your spices and minced garlic to your veggies in the pot. Stir well to coat your veggies. 4 Add your canned pumpkin, canned tomatoes, frozen corn, green chilis, veggie broth, and shredded chickien to your pot and stir well. Cover for 10 minutes and simmer on low. 5 After simmering, add in your block of cream cheese - submerge into your soup to melt it. Cover again for 6-8 minutes to fully soften. 6 Cut up your green onions and jalapeno and shred your white cheddar if you bought a block. After the 6-8 minutes is up, stir your soup well and remove from heat. Serve and top with green onions, fresh jalapenos, and shredded white cheddar. Enjoy!View original recipe