Embrace the warmth of the Southwest with this vibrant pumpkin tortilla soup. A harmonious blend of roasted pumpkin, fire-kissed tomatoes, and aromatic spices, topped with crispy tortilla strips and your favorite garnishes, this soup is a fiesta in a bowl!

Follow The Directions

01

Step

In a food processor, combine diced tomatoes with chiles, pumpkin puree, fire-roasted tomatoes, onion, cilantro, and garlic. Process until smooth, about 1-3 minutes.

02

Step

Transfer the pureed mixture to a 6-quart pot. Add chicken broth, bouillon cubes, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat, stirring occasionally for 4-5 minutes.

03

Step

Reduce heat to low, cover, and simmer for 45-60 minutes. Stir in the cooked chicken and continue to simmer for an additional 30 minutes.

04

Step

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

05

Step

Brush each tortilla with avocado oil on both sides, slice into 1/2-inch strips, and arrange in a single layer on the prepared baking sheets.

06

Step

Bake in the preheated oven for approximately 10 minutes, or until golden brown and crispy.

07

Step

Ladle the soup into bowls. Garnish generously with crispy tortilla strips, Monterey Jack cheese, a dollop of sour cream, slices of avocado, a squeeze of fresh lime juice, jalapeno slices, and a sprinkle of fresh cilantro.

For a vegetarian option, substitute the chicken broth with vegetable broth and omit the chicken bouillon and cooked chicken. Add a can of black beans or pinto beans for added protein and texture.
Adjust the amount of chili powder and jalapeno to your preferred level of spiciness.
For a richer flavor, consider using homemade chicken broth or roasting the pumpkin before pureeing.
The tortilla strips can be made ahead of time and stored in an airtight container to maintain their crispness.
Feel free to get creative with your garnishes! Other options include crumbled cotija cheese, pickled onions, or a drizzle of hot sauce.