Aldi’s Pumpkin Chipotle Pasta Sauce is the base for this soup, but surprisingly doesn’t have a pumpkin taste. The possibilities are endless with this recipe! You could add frozen sweet corn, diced tomatoes and green chiles, canned beans, shredded pork, grilled chicken strips, you name it.
2 Tbsp olive oil
1 large sweet onion
1 red bell pepper
1 zucchini (optional)
1 red Fresno pepper or jalapeño pepper
3 large cloves garlic
3 cups chicken broth
24 oz jar Aldi Pumpkin Chipotle Pasta Sauce
14.5 oz jar of diced fire-roasted tomatoes
4 oz can diced green chiles
1 cup frozen corn
1 lb shredded chicken
Southwest seasoning, to taste
15 oz can black beans, drained and rinsed well
Ground chipotle pepper, to taste
Mince garlic and dice onion and peppers. Heat olive oil in stock pain and sauté the garlic, onion, and peppers over medium heat until the vegetables begin to soften.
Add three cups of chicken broth, and gently stir to deglaze pan. Add jar of Pumpkin Chipotle Pasta Sauce, fire-roasted diced tomatoes, green chiles, and zucchini (if using); stir to combine. Return to a simmer over low heat; continue simmering for 15 minutes.
Season shredded chicken with southwest seasoning to taste and add with frozen corn; simmer an additional 10 minutes. Add drained and rinsed black beans and simmer 5 minutes. Season with ground chipotle pepper to taste.