Here is the recipe from http://www.cinnamonspiceandeverythingnice.com/
I tell you, everything on this blog I have tried is VERY good!
The blog seems to be a bit slow to load today, but it's worth the wait.
I'll try to post a photo of my soup.
Crockpot Pumpkin Chicken Chili
1 can (14 ounce) diced tomatoes (I used fire roasted tomatoes)
1 can (14 ounce) pumpkin puree
2 cups chicken broth (I used 1 can broth plus 1/4 cup water)
1 large onion, diced
5 cloves garlic, minced
1 tablespoon chile powder
1 teaspoon ground cumin
1 heaping teaspoon dried oregano, crushed between fingertips
1 teaspoon sea or kosher salt
1/4 teaspoon black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, optional
1 + 1/2 pounds chicken breasts or cutlets, skin and visible fat removed
1 heaping cup dried chickpeas or 2 cans (14 ounces) chickpeas, rinsed and drained
1 cup corn kernels, if frozen, thawed (I left this out)
2 tablespoons fresh cilantro, chopped (I left this out but it would be good)
Toppings: sour cream (*), shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving (I used sour cream but yogurt would be awesome too).1. To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low.
2. When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.
Makes 6 servings
12-01-2011 Added a photo of the last bowl of soup (the other half of the soup is in the freezer... yay!).
(*) I just wanted to add that I am really loving this soup. For me, the key to this soup is definitely the addition of a little sour cream (or plain yogurt) to each bowl and swirling it in just before you eat it.