In a large pot, heat oil over medium. Add onion, red pepper, sea salt and black pepper and sauté until softened, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
Stir in the water, pumpkin, corn and rice until well combined. Add chicken, cover and simmer on low for about 30 minutes. Stir every 5 minutes or so to ensure the rice doesn't stick to the bottom.
When the chicken is cooked through, turn the soup to low and remove the chicken to a deep bowl. Shred using a hand mixer. Alternatively, you can shred it with two forks or cut it into bite sized pieces.
Return the chicken to the pot and stir to combine. If you would like the soup to be thinner, you can stir in 1-2 more cups of water.
Serve hot, topped with green onions.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator and reheat in the microwave. The soup will thicken as it sits so you may need to stir in additional water if desired.