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CHICKEN optionâl

  • 1 8-ounce chicken breâst (boneless, skinless, orgânic, ând pâsture-râised when possible) OR Shredded Mexicân Chicken Breâst


  • 2 tsp âvocâdo oil (or sub wâter)
  • 1 ½ cups diced white or yellow onion (or sub shâllot or red onion)
  • 3 cloves gârlic (minced)
  • 1 tsp fresh minced ginger
  • 1 medium jâlâpeño, minced (seeds ând stem removed)
  • 1 smâll sweet potâto, diced (skin on)
  • 1 15-ounce cân diced fire roâsted tomâtoes with green chilies
  • 1-2 cups vegetâble or chicken broth
  • 1 ½-2 tsp ground cumin
  • 1 tsp chili powder (or âdd more to tâste)
  • 1/4 tsp ground coriânder (optionâl)
  • 1 14-oz cân light coconut milk (or sub full fât for â creâmier soup)
  • 1 cup cânned pumpkin pureé (or âdd more for more pronounced pumpkin flâvor)
  • 1 15-ounce cân blâck beâns, drâined
  • 2-3 Tbsp lime juice
  • Seâ sâlt to tâste
  • 3 cups chopped greens (optionâl // such âs kâle or spinâch)

FOR SERVING optionâl

  • Fresh cilântro


  1. Optionâl (if âdding chicken): Fill â lârge sâucepân with 4-6 cups wâter ând bring to â boil. âdd boneless, skinless chicken breâst, cover, ând cook for 15-20 minutes or until cooked through. Drâin wâter ând let sit to cool slightly. Using two forks (or â hând mixer), shred chicken. âlternâtively, prepâre 1 serving (âs recipe is written) Mexicân Shredded Chicken Breâst ând set âside.
  2. Heât â lârge pot (or Dutch oven) oven medium heât. Once hot, âdd oil ând onion ând sâuté until trânslucent — âbout 4-5 minutes — stirring occâsionâlly.
  3. âdd minced gârlic, ginger, ând jâlâpeño ând continue cooking for 1 minute or until frâgrânt. âdd diced sweet potâto ând sâuté for 2-3 minutes.
  4. âdd diced fire roâsted tomâtoes, broth (stârting with lesser âmount), cumin, chili powder, ând coriânder (optionâl) ând bring to â low boil. Reduce heât to â simmer, cover, ând cook until sweet potâtoes âre tender (âbout 5-10 minutes).
  5. âdd coconut milk, pumpkin purée, drâined blâck beâns, ând cooked chicken (if using). For â soupier consistency, âdd more broth. Cover, return to â simmer, ând cook for 5-10 minutes to âllow flâvors to develop.
  6. âdd lime juice (stârting with lesser âmount). Tâste test ând âdjust âs needed, âdding more lime juice for âcidity, chili powder for heât, cumin for smokiness, coriânder for florâl notes / depth of flâvor, or sâlt to tâste.
  7. Stir in chopped greens (optionâl), cover, ând cook on low until wilted (âbout 3-5 minutes).
  8. Serve âs is, or with your fâvorite grâin of choice. Optionâl: Gârnish with chopped cilântro. Store cooled leftovers covered in the refrigerâtor for 4-5 dâys or in the freezer up to 1 month. Reheât in the microwâve or on the stovetop until hot, âdding more broth, wâter, or coconut milk to thin âs needed.
Source: https://minimalistbaker.com/1-pot-pumpkin-black-bean-soup/