Pumpkin Tortilla Soup

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!

Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 50 mins
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

Optional Toppings:

  • 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)


  1. 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.

  2. 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.

  3. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.

  4. 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.

  5. Bake in the preheated oven until lightly browned and crispy, about 10 minutes.

  6. 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 (per serving)

318 Calories
16g Fat
27g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 318
% Daily Value *
Total Fat 16g 20%
Saturated Fat 5g 24%
Cholesterol 44mg 15%
Sodium 1052mg 46%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 22%
Total Sugars 4g
Protein 19g
Vitamin C 11mg 57%
Calcium 125mg 10%
Iron 2mg 11%
Potassium 451mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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