Pumpkin Enchilada Soup with Chicken

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

It’s raining, it’s pouring, we want something warm and spicy! Okay, so it doesn’t rhyme, but don’t you want some delicious food for the weather?

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Over here in Southern California, our seasons don’t know “weather” (pun intended) it is winter, spring or summer. Apparently we are still in winter, but last week it felt like spring. And the prior week it felt like summer. Go figure.

 Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

But if you want some comfort food the moment, and you love chicken enchilada soup, and you love sneaking vegetables into your family’s meals, then this Pumpkin Enchilada Soup with Chicken is for you!

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Pumpkin Enchilada Soup with Chicken
Ingredients:
1 15 ounce can pumpkin purée
1-3 canned ancho chiles
1 cup chicken stock
1 Tb canola oil
1 onion, diced
3 cloves garlic, smashed
1 tsp oregano
3/4 tsp cumin
1/2 tsp ground coriander
1/4 tsp allspice
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup
1/4 cup corn meal
2 cups cooked and shredded chicken
6 cups chicken stock
8 oz cheddar cheese, fresh grated
Salt to taste
Optional Garnish:
Sour cream
Cilantro
Chips or crackers
Pepitas

Makes 8, 2 cup servings

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Directions:
Begin by heating the onions and garlic in canola oil in a medium skillet over medium heat. Cook until onions are tender, about 5 minutes.
Stir in the spices and ancho chiles (use 1 chile for mild, 2 for medium and 3 for spicy). Stir to combine.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Stir in the pumpkin and 1 cup chicken broth. Combine well and transfer mixture to a blender. Blend mixture until smooth, with the lid tilted to let steam escape.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

In a large pot, combine cream of chicken soup, corn meal, and 6 cups chicken broth. Whisk to combine. Stir in the shredded chicken and pumpkin chile puree.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Combine well and heat through until thickened and bubbly.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Stir in freshly grated cheddar cheese.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Ladle into bowls and garnish with sour cream, cilantro, pepitas and/or tortilla chips or crackers.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Enjoy! And warm up. 🙂

Pumpkin Enchilada Soup with Chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 356 calories

Fat 21 g

Carbs 22 g

Protein 21 g

8


Pumpkin Enchilada Soup with Chicken

Weight Watchers PointsPlus®: 9

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 15 ounce can pumpkin purée
  • 1-3 canned ancho chiles
  • 1 cup chicken stock
  • 1 Tb canola oil
  • 1 onion, diced
  • 3 cloves garlic, smashed
  • 1 tsp oregano
  • 3/4 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 10.5 oz can cream of chicken soup
  • 1/4 cup corn meal
  • 2 cups cooked and shredded chicken
  • 6 cups chicken stock
  • 8 oz cheddar cheese, fresh grated
  • Salt to taste

Instructions

  1. Begin by heating the onions and garlic in canola oil in a medium skillet over medium heat. Cook until onions are tender, about 5 minutes.
  2. Stir in the spices and ancho chiles (use 1 chile for mild, 2 for medium and 3 for spicy). Stir to combine.
  3. Stir in the pumpkin and 1 cup chicken broth. Combine well and transfer mixture to a blender. Blend mixture until smooth, with the lid tilted to let steam escape.
  4. In a large pot, combine cream of chicken soup, corn meal, and 6 cups chicken broth. Whisk to combine. Stir in the shredded chicken and pumpkin chile puree.
  5. Combine well and heat through until thickened and bubbly.
  6. Stir in freshly grated cheddar cheese.
  7. Ladle into bowls and garnish with sour cream, cilantro, pepitas and/or tortilla chips or crackers.

Notes

Optional Garnish: Sour cream, Cilantro, Chips or crackers, or Pepitas

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