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Southwestern Chicken Soup with Pumpkin

Servings: 5

Prep Time: 10 minutes

Cook Time: 30 minutes

Nutritional Information:

273 calories, 9 g total fat (2.6 g saturated fat), 59 mg cholesterol, 388 mg sodium, 25 g total carbohydrate, 24 g protein

Notes:

Make this dish ahead; it's even better reheated!

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium red bell pepper, chopped
2 cups corn kernels
2 cups pureed pumpkin (or 15-oz. can)
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. salt (or to taste)
Black pepper to taste
4 cups low-sodium chicken broth
2 cups chopped cooked chicken
¼ cup minced fresh cilantro
½ cup reduced-fat sour cream

Directions

  • Heat oil in a large soup pot or Dutch oven over medium heat.
  • Add onion, garlic, and bell pepper.
  • Cook until vegetables soften, about 5 minutes.
  • Add corn, pumpkin, and spices (through black pepper); cook another 5 minutes, stirring frequently to prevent the mixture from sticking.
  • Stir in the broth, reduce heat to medium-low, and simmer for about 20 minutes, or until the vegetables are fully cooked.
  • Add the chicken and cilantro, and simmer another 5 minutes.
  • Serve with a dollop of sour cream.
     

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