A fusion of Thai flavors and classic chili, this 1-pot pumpkin black bean soup is perfect for colder months. It’s nutritious, easy to make, versatile, and incredibly satisfying.
18-ouncechicken breast (boneless, skinless, organic, and pasture-raised when possible) OR Shredded Mexican Chicken Breast(if vegan, omit and double up on beans!)
SOUP
2tspavocado oil (or sub water)
1 ½cupsdiced white or yellow onion (or sub shallot or red onion)
3clovesgarlic (minced)
1tspfresh minced ginger
1mediumjalapeño, minced (seeds and stem removed)
1smallsweet potato, diced (skin on)
1(15-oz.)can diced fire roasted tomatoes with green chilies
Optional (if adding chicken): Fill a large saucepan with 4-6 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.
Video
Notes
*Prep/cook time does not include preparing chicken as it’s optional. *Loosely inspired by Gluten-Free Goddess. *Nutrition information is calculated with 1 cup homemade broth, light coconut milk (vs. full fat), oil (vs. water), 1/4 tsp sea salt, and without optional ingredients.