• 2 Tbs. extra virgin olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
• 1 lg. white onion, chopped
• 2 cloves garlic, minced
• 3 med. carrots, peeled and cut into 1/2-inch dice
• 1 red bell pepper, seeded and cut into 1/2-inch dice
• 2 C. 1/2-inch diced pumpkin, seeded and peeled (if pumpkin not in season, butternut or acorn squash may be substituted)
• 1 14.5-oz. can hominy (white or gold), drained and rinsed
• 1 14.5-oz. can diced tomatoes (do not drain)
• 1 15.5-oz. can kidney beans, (do not drain)
• 1/2 4-oz. can diced green chilies (or to taste)
• 2 Tbs. tomato paste
• 4 Tbs. smooth peanut butter
• 1/2 8.25-oz jarred prepared mole (this can be found in the Latin section of the grocery store)
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. chili powder
• 1/2 tsp. ground cinnamon
• 3 14.5-oz. cans chicken broth
• Optional:
• Sour cream, garnish
• Fresh chopped cilantro, garnish
• Warmed corn or flour tortillas, garnish

In a large skillet, heat olive oil over medium high heat. Add chicken, onion, garlic, carrots, red pepper and pumpkin. Cook, stirring occasionally, for about 5-10 minutes, or until chicken is almost opaque. Remove from heat and cool for about 10 minutes.

Spray 5-qt. crock pot with non-stick cooking spray. Place chicken-vegetable mixture into crock pot. Add next 5 ingredients; stir to combine.

In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and 1 can chicken broth. Whisk until mixed thoroughly. If mixture is too thick, add about 1/2 cup of chicken stock or water. Pour mixture, along with other 2 cans of chicken broth over crock pot contents.

Place cover on crock pot and cook over low heat for 5-6 hours, or over high heat for 2-3 hours. If soup gets too thick, add chicken stock or water by 1/2-cup increments. This soup should be the consistency of a stew. If it gets too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth. 

Ladle into bowls and garnish with sour cream and cilantro. Serve warmed tortillas alongside soup.

NOTE: As a cooking alternative, simmer in a Dutch oven on the stove top for 60 minutes.