Creamy Pumpkin Tortilla Soup

Follow our step-by-step guide on how to make Creamy Pumpkin Tortilla Soup.

1. Step 1

   In a food processor, combine the diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro (if using), and garlic. Puree until smooth, about 1 to 3 minutes.

2. Step 2

   Transfer the pureed mixture to a 6-quart pot. Add the chicken broth, bouillon cubes, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat, stirring occasionally, for 4 to 5 minutes. Reduce the heat, cover, and let it simmer for 45 to 60 minutes.

3. Step 3

   After simmering, stir in the chopped cooked chicken and continue to simmer for an additional 30 minutes.

4. Step 4

   While the soup is simmering, preheat your oven to 400°F (200°C). Line half sheet baking pans with parchment paper.

5. Step 5

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

6. Step 6

   Bake the tortilla strips in the preheated oven until they are lightly browned and crispy, about 10 minutes.

7. Step 7

   To serve, ladle the soup into bowls and garnish with the crispy tortilla strips and shredded Monterey Jack cheese. Add sour cream, avocado, lime, jalapeno, and cilantro as desired.