Posted by: marthabernie | October 3, 2015


A great way to get pumpkin into a meal!


4 large bone in chicken thighs with skin, about 1-3/4 pounds

4 cups water

1 – 15 oz can kidney beans, drained nd rinsed

1 – 15 oz can great northern beans, drained and rinsed

1 – 15 oz can pureed pumpkin

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1 tablespoon garlic powder

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

1/2 cup heavy whipping cream, if desired

1/4 cup chopped fresh cilantro

Place chicken in large pot or dutch oven, cover with water.  Bring to a boil, reduce heat to medium low and simmer for 30 minutes until chicken is no longer pink in center and broth is flavorful.  Remove chicken , let cool to handle; then remove meat and shred, discard bones and skin.

Return shredded chicken to broth in pot.  Stir in all remaining ingredients except cream and cilantro.  Bring to a boil over medium heat, reduce and simmer, covered, 30 minutes or until vegetables are tender and flavors have blended.  Stir in cream and cilantro before serving.


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