1 Tbsp. avocado oil
1 yellow onion, diced
3 cloves garlic, peeled and minced
1 tsp. fresh ginger, minced (or 1/4 tsp. ground ginger)
1 medium jalapeno, seeds removed and minced
1 sweet potato, peeled and diced
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. coriander
1 tsp. sea salt
2 cups chicken broth
1 8oz. chicken breast cut into bite-sized pieces, optional
1 (15 oz.) can fire-roasted tomatoes with green chilis
1 (13.5 oz.) can full-fat coconut milk
1 (15 oz.) can pumpkin puree
1 (15 oz.) can black beans, drained and rinsed
Heat a large pot over medium heat, add avocado oil, onion, garlic, ginger, jalapeno, and sweet potatoes. Saute for 3-5 minutes.
Add spices and saute 2 more minutes.
If veggies start to stick to pan slowly begin to add in chicken broth and continue sauteeing.
Stir in remaining chicken broth, chicken breast, fire-roasted tomatoes, coconut milk, pumpkin puree, and black beans.
Cover and continue to simmer soup over medium heat and allow the chicken to cook through, this should take only about 10 minutes. Stir occasionally and don’t let it boil too hard or it will begin to scorch on the bottom of the pot.
This soup freezes well for up to 1 month.