Pumpkin Tortilla Soup Perfection!

Recipe by Rita1652
READY IN: 2mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement