Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken breast
- 1 (32 oz.) carton reduced sodium chicken broth
- 1 (15 oz.) can pumpkin puree (NOT pumpkin filling)
- 1 (15 oz.) can black beans
- ½ cup frozen or canned corn kernels
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons ground cumin or Adobo all-purpose seasoning
- 1-2 teaspoons chili powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic salt
- Food Should Taste Good Blue Corn Tortilla chips, for serving
- For garnish:, diced avocado, shredded cheddar cheese, finely chopped fresh cilantro
Steps
- Heat olive oil in large dutch oven or pot over medium heat.
- Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened.
- Stir in garlic and cook for 1 minute.
- Add chicken, chicken broth, pumpkin, yogurt, cumin (or other preferred seasoning), chili powder, salt, pepper and garlic salt. Stir to combine.
- Bring to boil, lower heat and simmer about 10 minutes. Taste and season accordingly with additional seasonings as needed.
- Garnish with fresh cilantro, avocado, cheese and Food Should Taste Good Blue Corn Tortilla chips. Enjoy!
