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Spicy Pumpkin Tortilla Soup

Spicy Pumpkin Tortilla Soup prepared dish

This hearty tortilla soup combines chicken, pumpkin puree, corn, tomatoes, and smoky chiles for a rich, warming bowl with plenty of texture. Crisp tortilla strips, avocado, cilantro, sour cream, and lime make it especially flavorful and satisfying.

This recipe is dinner, scaled for 8 servings, with 20 min prep and 40 min cook.

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves: 8

Quick cooking notes

  • Core ingredients include boneless skinless chicken breast, salt, black pepper, ground cardamom.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1.5 lb boneless skinless chicken breast
  • 1 tsp salt (divided)
  • 0.5 tsp black pepper
  • 0.25 tsp ground cardamom
  • 2 tbsp olive oil (divided)
  • 1 medium onion (diced)
  • 3 cloves garlic cloves (minced)
  • 1 cup baby carrots (chopped)
  • 2 whole dried guajillo chile (stemmed and seeded)
  • 1 tbsp chipotle chile in adobo (minced)
  • 0.25 cup dry white wine
  • 2 tbsp tomato paste
  • 1 cup canned pumpkin puree
  • 6 cups low-fat chicken broth
  • 1 cup frozen corn
  • 0.25 cup cilantro (chopped, plus extra for garnish)
  • 6 small corn tortillas (cut into strips)
  • 1 cup neutral oil (for frying tortilla strips)
  • 1 large avocado (diced)
  • 0.5 cup sour cream (for serving)
  • 1 large lime (cut into wedges)

Instructions

  1. Season the chicken with half of the salt, the black pepper, and the cardamom.
  2. Heat 1 tablespoon of olive oil in a large pot over medium-high heat, brown the chicken on both sides, then remove it to a plate. It does not need to be fully cooked at this stage.
  3. Add the remaining olive oil to the pot, then sauté the onion, garlic, and carrots until tender, about 5 minutes.
  4. Add the guajillo chile and chipotle chile, then pour in the white wine and cook until the liquid has reduced completely.
  5. Stir in the tomato paste and cook for 2 to 3 minutes, stirring constantly.
  6. Add the pumpkin puree and chicken broth, stir well, and bring the soup to a boil.
  7. Dice the browned chicken and return it to the pot along with the corn and 2 tablespoons of the cilantro, then reduce the heat and simmer gently for 15 to 20 minutes.
  8. Meanwhile, heat the neutral oil in a skillet and fry the tortilla strips in batches until crisp and golden, then drain them on paper towels and season lightly with the remaining salt.
  9. To serve, place tortilla strips in bowls, ladle the hot soup over them, and garnish with additional cilantro, diced avocado, sour cream, and lime wedges.

Nutrition (per serving)

  • Calories: 371
  • Protein: 25 g
  • Fat: 18 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Sugar: 6 g
  • Sodium: 712 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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