Best Pumpkin Tortilla Soup Perfection Recipes

PUMPKIN TORTILLA SOUP PERFECTION!

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.

PUMPKIN TURKEY SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
• Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
• Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.

PUMPKIN TORTILLA SOUP

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.