Hearty Sante Fe Pumpkin Soup

2 garlic cloves, minced
½ medium yellow onion, chopped
1 tablespoon butter
1 15-ounce can of pureed pumpkin
1 4-ounce can diced green chiles
1 cup apple cider or juice
1 cup low-sodium chicken broth
½ cup heavy cream
1 tablespoon smoked paprika
1 teaspoon cumin
1 15-ounce can black beans, rinsed and drained
8 ounces pre-grilled chicken strips, cut cross-wise
Cayenne pepper and Salt to taste
Low-fat sour cream, fresh cilantro and corn tortillas for serving

In a large sauce pan over medium heat, sauté garlic and onions until soft. Add pureed pumpkin, chiles, apple juice, chicken broth, heavy cream and spices. Bring to a boil and simmer for 15 minutes. Add black beans and chicken. Simmer 5-10 more minutes. Serve with low-fat sour cream, fresh cilantro and tortillas (if desired).
Yields: 4 servings

Recipe provided by Liz Mar for The Produce for Better Health Foundation