Creamy Pumpkin Soup

Total Time: 25 Minutes


1 tablespoon extra virgin olive oil

1 medium onion (chopped)

3 cloves garlic (minced)

1 can pumpkin puree (15 oz)

1 can black beans, rinsed and drained (15 oz)

1 can corn kernels, rinsed and drained (15 oz)

1 can fire roasted diced tomatoes, do not drain (15 oz)

1 box/jar (32 oz) of low sodium chicken broth (I used Pacific Foods Low Sodium Chicken Broth)

3 cups cooked chicken breast, shredded (I used a rotisserie chicken)

1 teaspoon ground cumin

2 teaspoons chili powder

1 teaspoon garlic salt

1/2 cup nonfat plain Greek yogurt (I used a 5.3 oz. container)

1 avocado

1/4 cup shredded cheese

Salt and Pepper to taste

Optional: Tortilla strips

1. Heat olive oil in large pan or pot over medium heat.

2. Stir in onions and cook for about 3 minutes or until soft.

3. Stir in garlic and cook for about 1 minute.

4. Add pumpkin, black beans, corn, tomatoes, and chicken broth and stir well.

5. Add in all of the seasonings and chicken and bring to a boil.

6. Once boiling, lower the heat and let sit for 10 minutes.

7. Stir in the Greek yogurt and let sit for a few minutes.

8. Optional: add fresh cilantro, avocado, cheese and tortilla chips for additional flavors!