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Ingredients
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2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
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1 (15 ounce) can solid-pack pumpkin
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1 (14.5 ounce) can fire-roasted diced tomatoes
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1 medium onion, chopped
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¼ cup chopped fresh cilantro (Optional)
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1 clove garlic, chopped
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5 cups low-sodium chicken broth
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4 cubes chicken bouillon
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon chili powder, or to taste
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salt and ground black pepper to taste
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3 cups chopped cooked chicken
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12 (6 inch) corn tortillas
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3 tablespoons avocado oil
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½ cup shredded Monterey Jack cheese
Optional Toppings:
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½ cup sour cream (Optional)
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1 avocado, sliced (Optional)
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1 lime, cut into wedges (Optional)
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1 jalapeno pepper, sliced (Optional)
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1 tablespoon chopped fresh cilantro, or to taste (Optional)
Directions
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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.
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Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
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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.
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Bake in the preheated oven until lightly browned and crispy, about 10 minutes.
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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 | |
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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 | 38% |
Vitamin C 11mg | 13% |
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.