Ingredients for - Pumpkin Tortilla Soup
How to cook deliciously - Pumpkin Tortilla Soup
1. Stage
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.
2. Stage
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.
3. Stage
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
4. Stage
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.
5. Stage
Bake in the preheated oven until lightly browned and crispy, about 10 minutes.
6. Stage
Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.
