Ingredients
10 servings
- •2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
- •1 (15 ounce) can solid-pack pumpkin
- •1 (14.5 ounce) can fire-roasted diced tomatoes
- •1 medium onion, chopped
- •¼ cup chopped fresh cilantro (Optional)
- •1 clove garlic, chopped
- •5 cups low-sodium chicken broth
- •4 cubes chicken bouillon
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon chili powder, or to taste
- •salt and ground black pepper to taste
- •3 cups chopped cooked chicken
- •12 (6 inch) corn tortillas
- •3 tablespoons avocado oil
- •½ cup shredded Monterey Jack cheese
- •½ cup sour cream (Optional)
- •1 avocado, sliced (Optional)
- •1 lime, cut into wedges (Optional)
- •1 jalapeno pepper, sliced (Optional)
- •1 tablespoon chopped fresh cilantro, or to taste (Optional)
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 318
- Carbohydrate: 27g
- Fat: 16g
- Fiber: 6g
- Protein: 19g
- Sugar: 4g