Chicken Chili with Pumpkin
http://tastykitchen.com/recipes/soups/chicken-chili-with-pumpkin/
12 ounces, weight Boneless Skinless Chicken Breast
3 cups Fat Free Chicken Broth
1 whole Onion, Diced
1 whole Yellow Bell Pepper, Diced
3 cloves Garlic, Minced
2 cans (15 Oz. Can) Black Beans
1 can (15 Oz. Can) Libby Pumpkin
1 can (10 Oz. Can) Rotel Diced Tomatoes With Chiles
2 teaspoons Dried Parsley Flakes
2 teaspoons Chili Powder
1-½ teaspoon Ground Cumin
1 teaspoon Salt To Taste
Preparation Instructions
Place thawed (or frozen) chicken breast in the bottom of a crock pot. Cover with remaining ingredients. Stir to break up the pumpkin and blend the spices.
Cook on low 6-8 hours until chicken breasts are tender enough to shred with two forks.
Serve chili topped with shredded cheddar cheese, scallions, and a dollop of sour cream.
We really liked this soup! Nice and hearty for a cool evening. We do think quinoa or wild rice would have been a great addition. We didn't do the garnishes (I kinda stole that picture instead of taking my own), just had corn bread with it. An amazing 5 stars from each kid. Well, Collin tried to be difficult and say something like 4.76 but for him that is as good as a 5!
Kid Ratings:
| Christopher Robin |  |
| Collin | |
| Isaac | |
| Annette | |
