Chicken and Pumpkin Soup

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  1 tbsp Olive oil

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

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  5 cup Low Sodium Chicken Broth
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  0.8 lbs Chicken Breast, Boneless Skinless

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

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  15 oz Pumpkin Puree, Canned
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  15 oz Beans, Black, Canned, Drained
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  0.5 cup Corn, Sweet, Frozen
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  1 Chipotle peppers in adobo sauce(7g)
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  1 tbsp Cumin, Ground
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  0.5 tsp 1/2 tsp salt ($0.03)
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  1 Cilantro, Fresh(29g)

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 and chicken broth to the pot. Bring to a boil over high heat, then reduce heat to low and simmer for 25–30 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
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, add them 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 ground cumin. Bring the soup to a simmer over medium-high heat and cook for 8–10 minutes until the corn is heated through and flavors have blended.
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. Allow to cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.