Pumpkin Tortilla Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Tortilla Soup Recipe). 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!

Brief

Prep 15 mins

Cook: 1hr35 mins

Total: 1hr50 mins

Servings: 10

Yield: 10 servings

Pumpkin Tortilla Soup Recipe

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 cubeschicken 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

Soup, Stew and Chili

Directions

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.

Nutritional Information

Pumpkin Tortilla Soup Recipe

Servings Per Recipe:10

Calories: 318.4

% Daily Value *

Protein: 18.8g 38%

Carbohydrates: 27.1g 9%

Dietary Fiber: 6.1g 24%

Sugars: 3.9g

Fat: 15.9g 24%

Saturated Fat: 4.8g 24%

Cholesterol: 43.9mg 15%

Vitamin A Iu: 7211IU 144%

Niacin Equivalents: 7.8mg 60%

Vitamin B6: 0.4mg 23%

Vitamin C: 11.4mg 19%

Folate: 36.5mcg 9%

Calcium: 124.7mg 13%

Iron: 2mg 11%

Magnesium: 61.3mg 22%

Potassium: 450.8mg 13%

Sodium: 1052.4mg 42%

Thiamin: 0.1mg 12%

Calories From Fat: 143

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.