Chipotle Pumpkin Chicken Soup (Slow Cooker Recipe)

I made this recipe over a month ago, and it has taken me awhile to post. My computer crashed on top studying of multiple tests and applying to post graduation jobs. However, I finally found time to put it all together.

I made this spur of the moment. It is loosely based on my past pumpkin chili recipe. It turned out marvelously and it freezes well. I divvied up the portions into tupperware, froze them, and then reheated them when I was rushed for time or at work.

I hope you are still on that pumpkin bandwagon because this soup is delicious.

Chipotle Pumpkin Pumpkin Soup (Slow Cooker Recipe)

Ingredients

1 15 oz. can 100% Pure Pumpkin

4 cups Low Sodium Chicken Broth

1 15 oz. can red kidney beans, drained and rinsed

1 onion, sliced 

1 7 oz. can of chipotle peppers in adobo sauce, chopped

14 oz. raw chicken breast

1 tbsp cumin

1/2 tbsp black pepper

2 tsp red pepper flakes

3 cloves of garlic, minced

Directions

1. Place chicken on the bottom of the slow cooker.
2. Place the onion slices, peppers, and beans on top of the chicken. 
3. Add in the broth, pumpkin, and spices.
4. Gently stir everything together.
5. Put on HIGH for 4 hours or LOW for 8 hours.

Nutritional Information (6 servings, one serving is about 1 3/4 cups)

Calories 246, Fat 3.4g, Cholesterol 5.7mg, Sodium 614mg, Carbohydrates 27.5g, Dietary Fiber 9.5g, Sugars 6.5g, Protein 27.6g