1(12 oz) jar of salsa verde ( Trader Joe's or your favorite)
1(14.5 oz) can of pumpkin puree (NOT the pumpkin pie mix)
1cupchicken stock or water
1(14.5 oz) can of black beans, rinsed and drained
1medium zucchini, diced
1/4cupchopped fresh cilantro
salt to taste
Optional add-ins:
diced fresh avocado
chopped green onion
fresh cilantro
Instructions
Heat 1 tbsp. of oil in a soup pot over medium-high heat. Add the ground chicken and cook, crumbling it with a spoon, until browned. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds. Add the seasonings and toss to coat. Pour in the salsa verde, chicken stock, add the pumpkin puree and stir until well mixed. Add the zucchini and black beans, bring to a simmer and let cook until all the veggies are tender, about 15 -20 minutes. Check the seasonings and add salt to taste. Serve in bowls topped with fresh avocado, green onion and cilantro.
Notes
* I waited until the end to add salt because the salsa verde has salt in it, and I didn't want it to be overly salty. I ended up adding just a little bit more.