Creamy Pumpkin Chicken Chili
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.
Ingredients
- 1.5 pounds chicken breast shredded
- 1.5 cup chopped poblano peppers 2 smaller peppers
- 1.5 cup chopped white onion
- 1.5 cup chopped butternut squash or pumpkin
- 1.5 cup frozen corn I use the fire roasted corn from Trader Joe's
- 1 clove minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 tsp chili powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp cayenne
- 1 14.5oz can fire roasted tomatoes
- 1 4oz can green chilis
- 3 cups chicken broth
- 1 can pumpkin purée
- 8 oz block of cream cheese
- 1/2 cup shredded white cheddar for topping
- 1 jalapeno - sliced for topping
- 1/2 cup green onions, chopped for topping
Instructions
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!