Pumpkin Tortilla Soup Perfection Recipes

PUMPKIN TORTILLA SOUP

Pumpkin Tortilla Soup image

Pumpkin, Rotel®, and other Southwestern flavors combine with tortilla strips and Monterey Jack cheese to make a hearty, satisfying soup. The optional garnishes allow you to personalize your soup, with any combination that strikes your fancy. Take some of everything, or just what you like!

Provided by Bibi

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h50m

Yield 10

Number Of Ingredients 21

Ingredients

2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (15 ounce) can solid-pack pumpkin
1 (14.5 ounce) can fire-roasted diced tomatoes
1 medium onion, chopped
¼ 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
½ cup shredded Monterey Jack cheese
½ cup sour cream
1 avocado, sliced
1 lime, cut into wedges
1 jalapeno pepper, sliced
1 tablespoon chopped fresh cilantro, or to taste

Steps:

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.
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.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
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.
Bake in the preheated oven until lightly browned and crispy, about 10 minutes.
Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 27.1 g, Cholesterol 43.9 mg, Fat 15.9 g, Fiber 6.1 g, Protein 18.8 g, SaturatedFat 4.8 g, Sodium 1052.4 mg, Sugar 3.9 g

PUMPKIN TORTILLA SOUP PERFECTION!

Pumpkin Tortilla Soup Perfection! image

Tickle you taste buds with this Hearty, Comforting, Spicy Soup. It is thicken with pumpkin puree and tomato paste. A culinary flavor explosion from the onion, garlic, lime, chipotle and dried chili. Textures you mouth will enjoy from the crisp tortillas, to creamy avocados. Use either the guajillo chile a pointed, long and narrow with a shiny, deep red skin. It can be rather hot and is used to round out the flavor in both sauces and in cooked dishes. OR you can use the Ancho which is deep reddish-brown in color, the rich, slightly fruity and is the sweetest of the dried chiles. Give it a try you'll be happy you did!

Provided by Rita1652

Categories < 15 Mins

Time 2m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

olive oil
1 boneless skinless chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamom
1 onion, diced
3 garlic cloves, minced
3 baby carrots, fine diced
1 dried guajillo chile, soaked in warm water removed seed and sliced thin
1 chipotle chile in adobo, seeds removed and diced
1 cup white wine (water can be used)
2 tablespoons tomato paste
1 cup canned pumpkin or 1 cup pureed butternut squash
32 ounces organic low-fat chicken broth
1 cup frozen corn, brought to room temperature
oil, for frying
8 corn tortillas, sliced
1 -2 avocado, diced
1 lime, sliced
sour cream, to taste
1 bunch cilantro, rough chopped

Steps:

Coat breast with salt, pepper and cardamom. Heat oil in a pot medium high heat. Brown chicken on both sides and remove setting a side. Will not be completely cooked at this point.
Add to pot onion, garlic and carrots saute till tender about 5 minutes adding a touch more oil if needed.
Add chiles.
Add wine to deglaze and reduce completely.
Add tomato paste and stir to coat onion mixture. Cook 3 minutes stirring constantly.
Add pumpkin puree stir in and follow with chicken broth. Bring to a boil then reduce heat to simmer.
Dice browned chicken and add to pot.
Add corn and 2 tablespoon cilantro. Simmer till tortillas are ready.
Meanwhile heat inch oil and fry corn tortilla strips in batches. When browned remove to paper towel to drain and season with salt.
These are tempting so you may want to fry a couple extra. ;).
In bowls place tortilla strips, ladle soup over tortillas.
Garnish with additional cilantro, avocados, sour cream and lime slices to be squeezed over soup.

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