Southwestern Pumpkin Tortilla Soup
Ingredients: 21
Experience a harmonious blend of Southwestern-inspired flavors and textures in this wholesome and satisfying pumpkin tortilla soup.
Ingredients
| 2 | (10 ounce) |
|---|---|
| 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
-
- 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.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
- 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.
- Bake in the preheated oven until the tortilla pieces are golden brown and crispy, approximately 10 minutes.
- 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.
Jul 19, 2024