I love making this soup during the fall and winter months because pumpkin is in season! But it’s equally good substituting the pumpkin for another type of squash. I’ve tried butternut squash in place of pumpkin and it’s still delicious. I also love that this is all done in the crockpot so it’s pretty easy to prepare!
Here’s what you need and what to do:
3 boneless skinless chicken breasts
1 packet of your favorite taco seasoning
1 cup water
2 cups chicken broth
1.5 cups diced pumpkin (or favorite squash)
1 zucchini cut into bite sized pieces
salt & fresh ground pepper to taste
Fresh squeezed lime juice (from one lime)
1 can black beans
crushed corn tortilla chips
shredded cheddar cheese for topping
green onions sliced for topping
avocado diced for topping
Add chicken, pumpkin, taco seasoning, water, and chicken broth to the crockpot set to high. Cook for about 3 hours until chicken is tender and shreds easily with a fork. Before shredding, remove chicken breast and use an emulsion blender to blend pumpkin into broth. Shred chicken and return to crockpot. Add zucchini and black beans and cook for another hour or until zucchini is tender. Squeeze lime juice into soup and stir. To serve, place a handful of crushed tortilla chips in bowl first and then spoon soup into bowl. Top with cheese, avocado, and green onions.
Buen provecho!
-J
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This sounds yummy! Great for the winter days ahead. Thanks!!!
Good Morning!!! The soup sounds great so we will have you make it the next time you visit How do you like that for an invitation? You know you can come anytime. Have silk ribbon class this AM so better get with it. Love, Grandma Joyce
I like it! It is a plan.
Nice recipe looks delicious. I’ll try it tonight, if I can accomplish look.