Pumpkin Chicken Chili

Ingredients:

1 Tbs of olive oil

3 cups of cooked, shredded chicken breast

1 medium onion chopped

2 poblano peppers chopped

2 jalapeños deseeded and chopped

2 Tbs of chili powder

2 tsp cumin

1/2 tsp cayenne pepper

1 tsp sea salt

1 15oz can pf diced tomatoes

1 15oz can of pumpkin purée

2 small cans of diced green chilis

1 cup of chicken broth

1 cup of full fat coconut milk

Directions:

Heat a large pot on medium high heat. Place olive oil in the pot and add chopped onion. Sauté onion for 3-4 minutes. Add the poblano and jalapeño peppers and cook for 2-3 minutes. Add chicken to the pot and stir. Add in all the spices, stir to coat the chicken and vegetables. Add tomatoes, pumpkin purée, green chilis, chicken broth and stir to combine. Allow soup to cook for 3-4 minutes to let the flavors combine. Reduce heat tow low and add coconut milk. Stir to combine. Allow soup to simmer for 15-20 minutes on low for the best flavor. Serve warm with fresh jalapeños and cilantro.

Notes:

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