Prep:
- Prepare all the ingredients: Chop the onion, garlic, asparagus, and red chilies. Clean and pat-dry the chicken breasts with paper towels. Drain the can of butter beans, rinse, and set aside. Measure out the cream, corn kernels, rice, and water, and set aside. Combine all the spices in a small bowl – the freshly cracked black pepper, kosher salt, ground cayenne, crushed red chili pepper flakes, ground cinnamon. Cover and set aside.
For the Hearty Pumpkin Chicken Soup:
- Heat unsalted butter in a large Dutch oven or stockpot over medium-high heat. Once the butter has melted and is frothing, add the onion and garlic. Sauté for 2-3 minutes until softened, then add the red chilies, ginger, and asparagus. Sauté until fragrant – about 1-2 minutes.
- Add the chicken breasts, pumpkin puree, low sodium chicken broth, cooking cream, water, corn, butter beans, the spices and seasonings in the bowl, and brown sugar. Stir to combine, then lower the heat to medium and cover. Simmer for 18-25 minutes or until the chicken has cooked through. (Note: the time for cooking the chicken will vary depending on how thick your chicken breast pieces are).
- Once the chicken breasts are fully cooked and no longer pink on the inside, use tongs to carefully transfer them to a chopping board and add the rice to the soup. Shred the chicken with two forks, while stirring the soup periodically to ensure that the rice doesn’t stick to the bottom of the pot.
- Transfer the chicken back to the pot and stir to combine. Simmer uncovered for the 3-5 minutes or until the rice has cooked through, then turn off the heat.
- To Serve: Ladle the soup into individual bowls and top with a few dollops of Greek or plain yogurt (or sour cream), chopped coriander, shredded cheese, and cooked crispy bacon pieces. Feel free to add any of your other favorite toppings!