Ruth made this for the care group Sunday night and it was absolutely fabulous, I immediately asked her for the recipe. The secret weapon is the pumpkin, you can’t taste it but it’s part of the base, I really had no idea it was there so this is a good way to sneak in some Vitamin A for people who dislike pumpkin, they won’t even know they’re eating it! There are a lot of ingredients but it’s super easy to make since you just dump it and let it cook all day.
1 (14 oz) can diced tomatoes
1 (14 oz) can pumpkin puree
2 c. chicken broth
1 large onion, diced
5 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 heaping tsp. dried oregano, crushed between fingertips
1 tsp. sea or kosher salt
1/4 tsp. black pepper
1 – 2 chipotle peppers, in adobo sauce, seeds removed, minced (optional)
1 1/2 lb. chicken, breasts, or cutlets, skin and visible fat removed
28 oz. chickpeas, rinsed and drained
1 c. corn kernels, thawed if frozen
2 T. fresh cilantro, chopped
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving
- Put tomatoes, chicken broth and pumpkin in a 4 or 5 quart slow cooker; whisk pumpkin mixture until well combined.
- Add onion, garlic, chili powder, cumin, oregano, salt, pepper and chipotles, combine well.
- Add chicken, chickpeas and corn. Cover. Cook for 6-8 hours on Low or for 4-5 hours on High.
- When ready to serve, remove chicken and chop into bite-size pieces or shred with two forks. Add chicken back to pot.
- Stir in cilantro and serve topped with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.