Pumpkin Chicken Bisque
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Pumpkin Chicken Bisque is chunky, spicy, protein rich, and bursting with flavor
This is my FAVORITE soup I’ve ever made (or tasted!). You definitely want to give a go this fall!
It took 10 minutes to make and was enough to eat throughout the week! You can sub the chicken for another protein source, or beans as well
Why You’ll Love This Pumpkin Chicken Bisque
- It’s packed full of flavor
- It’s ready in 10 minutes, and it reheats well, too!
- You can adjust the amount of kick it has, although, the cooler the temperature outside, the spicier I like it!
- You can adjust this to your dietary needs – You can use vegan cream cheese, or you can sub the nutritional yeast for parmesan cheese if not vegan
- It’s packed with protein and veggies, too!
Ingredients
- 1 lb Chicken Thighs, Boneless Skinless
- 1/2 whole Red Onion, Diced
- 2 whole Jalapeño Pepper, Diced
- 1 whole Poblano Pepper
- 1 Tbsp Chili Powder
- 1 tsp Cumin, Ground
- 1 tsp Cayenne Pepper
- 2 whole Tomato, Beefsteak
- 1 whole Green Chilies, 1 can
- 7 oz Pumpkin Purée, 1/2 can
- 3/4 cup Chicken Bone Broth
- 1/2 cup Cream Cheese, Full Fat
- 2 Tbsp Nutritional Yeast
I personally find the colder it gets outside, the more of a kick I want in my meals! It’s easy to adjust the level of heat here to your liking!
Process
- In a large pan sauté onions in avocado oil several minutes
- Add your peppers and sautée another couple minutes
- Add chicken and spices, then add broth, tomatoes, green chilis, and pumpkin.
- Stir to combine well, then add cream cheese and nutritional yeast and combine fully
- Serve immediately with fresh parsley
- Store in an airtight container in the fridge for several days
Variations for Dietary Preferences
- Dairy free–
- Use coconut cream or vegan cream cheese in place of cream cheese
- Chicken – feel free to omit and use a different protein source, such as shrimp, steak, or keep it meatless
- Chicken bone broth – you can use vegetable bone broth if you prefer to keep this meat free
- Nutritional yeast – feel free to sub parmesan cheese
- Peppers – feel free to lower the amount, omit them, or replace with bell peppers for far less heat
Notes
Can use less jalapeño for less kick Can sub coconut cream for cream cheese
Ingredients
- 1 lb Chicken Thighs Boneless Skinless
- 1/2 whole Red Onion Diced
- 2 whole Jalapeño Pepper Diced
- 1 whole Poblano Pepper
- 1 Tbsp Chili Powder
- 1 tsp Cumin Ground
- 1 tsp Cayenne Pepper
- 2 whole Tomato Beefsteak
- 1 whole Green Chilies 1 can
- 7 oz Pumpkin Purée 1/2 can
- 3/4 cup Chicken Bone Broth
- 1/2 cup Cream Cheese Full Fat
- 2 Tbsp Nutritional Yeast
Instructions
- In a large pan sauté onions in avocado oil several minutes
- Add your peppers and sautée another couple minutes
- Add chicken and spices, then add broth, tomatoes, green chilis, and pumpkin.
- Stir to combine well, then add cream cheese and nutritional yeast and combine fully
- Serve immediately with fresh parsley
- Store in an airtight container in the fridge for several days
Video
Notes
Can use less jalapeño for less kick Can sub coconut cream for cream cheese