Ingredients
1 tablespoon olive oil1 medium sweet yellow pepper, chopped1 medium onion, chopped3 garlic cloves, minced3 cups reduced-sodium chicken broth1 can (15 ounces) solid-pack pumpkin1 can (14-1/2 ounces) diced tomatoes, undrained2 teaspoons chili powder1-1/2 teaspoons ground cumin1-1/2 teaspoons dried oregano1/2 teaspoon salt1/2 teaspoon smoked paprika2 cans (15 ounces each) black beans, rinsed and drained1-1/2 cups shredded cooked chicken 1/4 cup chopped fresh cilantro or parsley
Preparation
In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.
