Pumpkin Tortilla Soup

This pumpkin tortilla soup provides a variety of Southwestern-inspired flavors and textures for a hearty, satisfying meal.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 318 Calories

Ingredients

• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 clove garlic, chopped
• 4 cubes chicken bouillon
• 1 medium onion, chopped
• 1 lime, cut into wedges
• 12 (6 inch) corn tortillas
• 1 teaspoon ground coriander
• 1 teaspoon chili powder, or to taste
• 3 cups chopped cooked chicken
• 1 (15 ounce) can solid-pack pumpkin
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 avocado, sliced
• 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
• 1 jalapeno pepper, sliced
• 5 cups low-sodium chicken broth
• 3 tablespoons avocado oil
• 0.5 cup sour cream
• 0.25 cup chopped fresh cilantro
• 0.5 cup shredded Monterey Jack cheese

Recipe Instructions

Step 1

Place diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro, and garlic into the bowl of a food processor and puree until texture is uniformly smooth, 1 to 3 minutes.

Step 2

Pour pureed mixture into a 6-quart pot and add chicken broth, bouillon, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat and continue to boil, stirring occasionally, 4 to 5 minutes. Reduce heat, cover, and let simmer, 45 to 60 minutes. Add chicken and simmer for 30 minutes more.

Step 3

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.

Step 4

Brush each tortilla with oil on each side, slice into 1/2-inch pieces, and spread onto the prepared baking sheets in a single layer.

Step 5

Bake in the preheated oven until lightly browned and crispy, about 10 minutes.

Step 6

Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.