Pumpkin Tortilla Soup

Name: Pumpkin Tortilla Soup
Yield: 12 servings
Cuisine: Soups, Stews, Chowders
Ingredients: 1 broiler-fryer chicken; 1 large onion, chopped; 1 leek, washed and chopped; 2 cans (28 ounces each) whole tomatoes, chopped; 3 cups tomato juice; 1 small bunch celery with heart, chopped; 1 to 2 cups canned pumpkin; 2 teaspoons chicken bouillon granules; 2 cloves garlic, crushed; 1/2 teaspoon freshly ground black pepper; salt; 6 corn tortillas; 1/4 cup fresh cilantro leaves for garnish; 8 ounces Monterey Jack cheese, shredded, for garnish

Rate this Recipe:

Ingredients

1 broiler-fryer chicken

1 large onion, chopped

1 leek, washed and chopped

2 cans (28 ounces each) whole tomatoes, chopped

3 cups tomato juice

1 small bunch celery with heart, chopped

1 to 2 cups canned pumpkin

2 teaspoons chicken bouillon granules

2 cloves garlic, crushed

1/2 teaspoon freshly ground black pepper

salt

6 corn tortillas

1/4 cup fresh cilantro leaves for garnish

8 ounces Monterey Jack cheese, shredded, for garnish

Instructions

Place the chicken in a large pot and cover with at least 1 gallon water. Bring to a boil, then reduce the heat and simmer until very tender, about 1 hour. Remove the chicken from the bones and cut or tear into medium-size pieces; set aside.

Strain the broth and place in a clean pot. Add the onion, leek, tomatoes, tomato juice, celery, pumpkin, bouillon, and garlic. Simmer for about 1 hour. Add the chicken, pepper, and salt to taste and simmer for 15 minutes more.

Preheat the oven to 250 degrees F. While the soup is in its final simmer, slice the tortillas into thin strips (a pizza cutter works well) and bake until crisp and golden brown. Pour the hot soup into bowls and garnish with the cilantro leaves, cheese, and tortilla strips.

Yield:

12 servings

Course

Soup

Credit:

Liz Deppe, Morton, Illinois Pumpkin Festival, Morton, Illino

Source

Blue Ribbon Recipes

More Recipes Like This

Chicken Tortilla Soup With All the...

Pumpkin Harvest Soup

Ginger Thai Pumpkin Soup

German Potato Soup

Aroostook Potato & Broccoli Soup

Low-Country Chowder

Slow Cooker French Onion Soup

Cream of Leek and Vermicelli Soup

Canederli In Brodo (Italian...

Hearty Kale, Bean, and Zucchini...

Chili

Bacon Sausage Chili

Reader Comments

how do I get nutrition data

how do I get nutrition data for this recipe?

Hi, Nan! We love this recipe,

Hi, Nan! We love this recipe, too. This recipe was a prize winner at a local fair and we do not have the nutritional info.

followed the recipe- it makes

followed the recipe- it makes a large pot of soup! I put most of it in the freezer. I added tomato paste to try to thicken it. I would have added another can of pumpkin as well. I also added small amount of cayenne pepper.

I just made this soup for

I just made this soup for dinner tonight and it is fantastic. My husband loved it too. I will make it again probably next week and I emailed the recipe to my daughter as she said she wants to make it too.

This recipe was tasty, but I

This recipe was tasty, but I wouldn't call it above average. The cilantro and cheese really make it. Don't expect to taste the pumpkin, but I'm sure it adds a lot of vitamin A!

I made this soup one day for

I made this soup one day for some co-workers. Everyone RAVED about it! However, I added some nutmeg, to it, and it gave it a little extra something special that put it over the top. I also think that using V8 in place of the tomato juice would be wonderful too.

I can't wait to try this. I

I can't wait to try this. I just happen to have some pumpkin from a little cute pumpkin I bought. I was going to freeze it for pie but this sounds so good.