I made this little baby on Monday. It was snowing and I was coming down with a cold. Soup seemed to be the best thing.
Instead of using the chicken legs I have in my freezer, I decided to go to the grocery store to purchase some breasts. They were having a deal on turkey breasts, so I opted to go for those. In choosing turkey, and seeing the outcome of this soup, I figured it appropriate to give all of you an option for your Christmas leftovers!
Now, I had a small pumpkin from Trader Joes sitting in my fridge (I’m pretty sure it’s called a sugar pumpkin, or something) but canned pumpkin would definitely do the trick – or for that matter butternut squash, or any other winter squash you may have on hand.
Anyways, as you may have figured given that I’m not very witty today, I’m not feeling well. So here’s the recipe. Give it a try. It’s yummy… 🙂
Chipotle, Turkey, Pumpkin Soup
Serves 4 – 6, depending on if you want seconds
- 2 Tbsp EVOO
- 1 turkey breast
- 1/2 large yellow onion, diced small
- 3 cloves garlic
- 5 cup low sodium chicken stock
- 1 can black beans, drained and rinsed
- The flesh of 1 roasted sugar pumpkin (small), or 1 can pumpkin puree
- 1/2 cup frozen corn
- 2 chipotle peppers, diced small
- 2 tsp adobo sauce (the sauce the chipotles come in)
- 1 Tbsp ground cumin
- 1 handful fresh cilantro, chopped
In a large soup pot, or Dutch oven, heat EVOO on medium heat. Add in the onion and garlic, and sweat until translucent and fragrant. Place the turkey breast in the pot, and cover with chicken stock. Bring to a boil, then reduce the heat to a simmer, cover and cook for 25 minutes.
When cooking time is up, remove the turkey breast and place it on your cutting board. Add in the black beans, pumpkin, peppers, cumin, and adobo sauce to the soup pot. Stir to combine.
Shred the turkey breast, using two forks, into bite size pieces. Return the turkey to the soup pot. At the last minute, add in your corn and cilantro. Bring to temperature, adjust the seasonings with salt and pepper, and serve!
It would be nice to crisp up your own corn tortilla chips and serve those on the side. (Which gives me an idea for another recipe!).
Stay warm, stay healthy, and enjoy!