Step by step

Method

5 steps

1. 1

   Dice the onion and mince the garlic. Warm the olive oil in a large soup pot over medium heat and cook them for 3–5 minutes, until the onion turns translucent and the garlic smells fragrant.

2. 2

   Add the whole chicken breast and broth. Cover, bring the pot to a boil, then lower the heat to a steady simmer. Cook for about 30 minutes, until the thickest part of the chicken reaches 165°F.

3. 3

   Move the chicken to a board and shred it with two forks after a 5-minute rest. Return the meat to the broth, then stir in the pumpkin purée until no orange streaks remain.

4. 4

   Mince 1 chipotle pepper for a milder soup or 2 for more heat. Add it with a teaspoon of adobo sauce, the rinsed black beans, corn, cumin, and salt. Simmer 10 minutes, until the corn is hot and the soup smells smoky.

5. 5

   Taste and add more salt or adobo sauce if needed. Chop the cilantro and stir it in right before serving.