Jalapeño, Chicken & Pumpkin Soup
Prep: 20 minutes
Bake/Cook: 1 hour • Serves: 8
2medium pie pumpkins, halved through stem end and seeded
1tablespoon olive oil
2large jalapeño peppers, coarsely chopped
1large yellow onion, chopped
1-1/2pounds boneless, skinless chicken thighs, coarsely chopped
4garlic cloves, minced
1teaspoon ground cumin
1teaspoon kosher salt
2boxes (32 ounces each) low sodium chicken broth
4cups baby kale
Lime wedges, queso fresco, tortilla strips and/or sour cream for garnish (optional)
1.Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place pumpkin halves, cut side down, on prepared pan. Roast 1 hour or until pumpkin is tender. Cool slightly; remove and discard skin. Cut pumpkin into 1-inch pieces.
2.In large saucepot, heat oil over medium-high heat. Add jalapeños and onion; cook 6 minutes or until lightly charred, stirring once. Add chicken, garlic, cumin and salt; cook 2 minutes or until fragrant, stirring frequently. Add broth and heat to a simmer; reduce heat to medium-low. Simmer soup 45 minutes or until internal temperature of chicken reaches 165° and shreds easily with a fork, stirring occasionally; stir in kale and pumpkin. Makes about 14 cups.
3.Serve soup garnished with limes wedges, queso fresco, tortilla strips and/or sour cream, if desired.
Approximate nutritional values per serving (1-3/4 cups):
215 Calories, 9g Fat (2g Saturated), 57mg Cholesterol,
369mg Sodium, 15g Carbohydrates, 2g Fiber, 6g Sugars, 20g Protein