Instructions

  1. HEAT oil in a large saucepan over medium-high heat.
  2. Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
  3. Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
  4. STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
  5. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.