Southwestern Pumpkin Tortilla Soup
Experience a harmonious blend of Southwestern-inspired flavors and textures in this wholesome and satisfying pumpkin tortilla soup.
Ingredients
2 | (10 ounce) |
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1 | (15 ounce) |
1 | (14.5 ounce) |
1 | medium onion, chopped |
1⁄4 | cup chopped fresh cilantro |
1 | clove garlic, chopped |
5 | cups low-sodium chicken broth |
4 | cubes chicken bouillon |
1 | teaspoon ground cumin |
1 | teaspoon ground coriander |
1 | teaspoon chili powder, or to taste |
salt and ground black pepper to taste | |
3 | cups chopped cooked chicken |
12 | (6 inch) corn tortillas |
3 | tablespoons avocado oil |
1⁄2 | cup shredded Monterey Jack cheese |
1⁄2 | cup sour cream (Optional) |
1 | avocado, sliced (Optional) |
1 | lime, cut into wedges (Optional) |
1 | jalapeno pepper, sliced (Optional) |
1 | tablespoon chopped fresh cilantro, or to taste (Optional) |
Instructions
1. | In a food processor, combine diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro, and garlic. Puree until smooth, about 1 to 3 minutes. |
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2. | Transfer the pureed mixture into a 6-quart pot. Add chicken broth, chicken bouillon, cumin, coriander, chili powder, salt, and pepper. Bring to a medium heat boil, stirring occasionally for 4 to 5 minutes. Reduce heat, cover, and let it simmer for 45 to 60 minutes. Add chicken and simmer for an additional 30 minutes. |
3. | Preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper. |
4. | Brush each tortilla with oil on both sides, cut into 1/2-inch pieces, then spread them out on the prepared baking sheets in a single layer. |
5. | Bake in the preheated oven until the tortilla pieces are golden brown and crispy, approximately 10 minutes. |
6. | Serve the soup in bowls, garnish with tortilla strips and shredded Monterey Jack cheese. Top with sour cream, avocado slices, lime wedges, sliced jalapeno, and fresh cilantro to your liking. |
Published on Jul 19, 2024 by Luminița