Chicken and Pumpkin Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(120g)
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  Low Sodium Chicken Broth(1200g)
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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Pumpkin Puree, Canned(425g)
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  Beans, Black, Canned, Drained(425g)
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  Corn, Sweet, Frozen(120g)
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  Chipotle peppers in adobo sauce
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  Cumin, Ground(15g)
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  1/2 tsp salt ($0.03)
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  Cilantro, Fresh

Instructions

1. 1Dice the onion and mince the garlic. Heat the olive oil in a large soup pot over medium heat, add the onion and garlic, and sauté for 3–5 minutes until the onion is translucent.
2. 2Add the chicken breast (whole) and chicken broth to the pot. Bring to a boil over high heat with the lid on, then reduce heat to low and simmer for 30 minutes until the chicken is cooked through and no longer pink inside (internal temp reaches 165°F).
3. 3Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. 4Stir the pumpkin puree into the broth until fully combined. Mince 1–2 chipotle peppers (depending on desired heat level), add them to the pot along with 1 teaspoon of adobo sauce from the can, and stir well.
5. 5Rinse the black beans and add them to the pot along with the frozen corn and cumin. Bring the soup to a simmer over medium-high heat and cook for 10 minutes until flavors blend and the corn is heated through.
6. 6Taste and adjust seasoning with salt as needed. Roughly chop the fresh cilantro and stir it into the soup.
7. 7Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.