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Recipe for Pumpkin Tortilla Soup | Almanac.com

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Pumpkin Tortilla Soup

Yield
12 servings
Category
Soups, Stews, Chowders
Course
Soup
Credit
Liz Deppe, Morton, Illinois Pumpkin Festival, Morton, Illino
Sources
Blue Ribbon Recipes
November 12, 2021
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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.

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Comments

Nan Darrough (not verified)

10 years 2 months ago

how do I get nutrition data for 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.

Nan Darrough (not verified)

10 years 2 months ago

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.

Marilyn Block (not verified)

11 years 8 months ago

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.

SaritaW (not verified)

11 years 8 months ago

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!

Danni Blake (not verified)

12 years 8 months ago

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.

Eve Hughes (not verified)

13 years 7 months ago

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.