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–+ servings

Pumpkin Tortilla Soup Recipe

A warm and comforting soup perfect for fall, combining the flavors of pumpkin and tortilla.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Pumpkin puree
  • 1 cup Chicken broth
  • 1 cup Water
  • 1 can Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Salt
  • 1 tablespoon Olive oil
  • 1 cup Tortilla chips, crushed

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
  2. 2. Add ground cumin and chili powder, and cook for another minute.
  3. 3. Stir in pumpkin puree, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. 4. Add black beans and corn kernels. Cook for another 10 minutes.
  5. 5. Use a blender to puree the soup until smooth. Return to the pot and reheat if necessary.
  6. 6. Serve hot, topped with crushed tortilla chips.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 3mg

Keywords

Pumpkin, Soup, Tortilla
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