Pumpkin White Bean Chicken Chili


Pumpkin White Bean Chicken Chili


1 rotisserie chicken (shredded, skin and bones removed)
8 cups chicken stock
1 tablespoon avocado oil
4 ounces can of mild diced green chiles
1 poblano pepper (diced, or sub jalapeno)
1⁄2 cup pumpkin puree (*roasting instructions below, or sub in canned unsweetened pumpkin)
45 ounces white beans (3, fifteen oz cans, rinsed and drained)
1 finely diced yellow onion
4 cloves Garlic (minced)
1 tablespoon Cumin
1 teaspoon Mexican oregano
1 bay leaf
2 tablespoons lime juice
1 tablespoon Sea Salt (plus 1 tsp)
1 teaspoon Pepper
4 ounces Queso Fresco cheese
  cilantro (for garnish)


* If turning into a casserole with biscuits simple top the leftover soup with biscuits after you put it in a baking dish. (The soup will be thicker in consistency the following day!) Bake for 25-30 minutes until biscuits are browned and soup is bubbling. Top with green onions.
* If roasting pumpkin to make puree, cut in half, scoop out seeds and drizzle with oil, salt, and pepper. Place flesh side down on a baking sheet and roast for 45 minutes at 425 degrees until fork tender. Puree with a little chicken stock until you reach desired consistency. The next time you get a craving for a delicious soup, give my Pumpkin White Chicken Chili a try!


  1. Heat oil in a large dutch oven over medium heat and add green chiles, poblano, onion, garlic, salt, and pepper and cook until onions are translucent, 2-3 minutes.
  2. Add in cumin, oregano, bay leaf, pumpkin puree and stir to combine and slightly toast spices.
  3. Add in beans at this time along with chicken stock, lime juice, and chicken.
  4. Bring to a boil and let simmer for at least 30 minutes but up to a few hours. (The longer it cooks the better is tastes!)
  5. To serve, top with extra lime juice, cilantro, queso fresco, and fresh jalapeƱo slices if desired.