If you’re trying to win a fall chili cook-off, this is your gold medal. This Creamy Pumpkin Chicken Chili is an absolute must-make as these temperatures start cooling down. It is perfectly creamy, festive, and comes together so easily (one-pot, love to see it). The flavor has a subtle pumpkin flavor, with warming spices like chili, cumin, and cinnamon for the perfect autumn soup.
I could legitimately live off of soup from beginning of September – end of April. It is such a great way to pack in a wide variety of foods, nutrients, and flavors into a bowl. There’s just SOMETHING about sitting on the couch and being able to hold your meal in a little bowl that feels *just right*. If I were to recommend you make ONE fall-inspired soup this month, let it be this creamy pumpkin chicken chili.
I topped mine with shredded white cheddar cheese, green onions, and fresh jalapeño. Feel free to choose your adventure here!
Some other great topping ideas would be:
For this recipe, I used canned pumpkin as a part of the base of the chili. For the chunks of pumpkin, I found pre-cubed pumpkin at Fresh Thyme Market. If you cannot find pre-cut pumpkin, feel free to use butternut squash in it’s place – they have very similar flavor profiles and you won’t be able to tell the difference with the base being pumpkin already. Pre-cut squash will be easier to find in grocery stores!
There are few ways to get shredded chicken for this soup. Below are some of my recommendations. I chose #3 as my route!
I hope you love this recipe and that it makes for the perfect fall dish for you this season! As always, let me know in the comments if you make this <3