Pumpkin, Rotel®, and other Southwestern flavors combine with tortilla strips and Monterey Jack cheese to make a hearty, satisfying soup. The optional garnishes allow you to personalize your soup, with any combination that strikes your fancy. Take some of everything, or just what you like!

Bibi

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Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
total:
1 hr 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Optional Toppings:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

You can use any oil of your choice.

If your family loves heat, then amp up the chili powder and use hot Rotel(R). If your family prefers a milder soup, leave out the chili powder and use mild Rotel(R).

Nutrition Facts

318 calories; protein 18.8g; carbohydrates 27.1g; fat 15.9g; cholesterol 43.9mg; sodium 1052.4mg. Full Nutrition
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