Creamy Pumpkin Chicken Tortilla Soup Recipe

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Happy Sunday, all you beautiful Akrosphere families!  Hope everyone enjoyed their first week of session classes and isn’t too sore.  If you’re anything like me, you’re probably freezing your butts off with this cold and wet and super depressing weather.  I’ve been eating soup and drinking tea with my space heater on these past few days, trying to stay warm and cozy.  We all know that soups are oh so good for the soul, but at this time of year, they also warm up our cold bodies and can provide a healthy dose of protein, which is always welcome in the world of Circus Arts!  I did some digging this week and found some amazing soup recipes and would like to share one of them with you.  It’s called Creamy Pumpkin Chicken Tortilla Soup, and let’s face it, it sounds like it puts my boring ol’ cup of chicken soup to shame.  The best part is that it takes just 30 minutes to prep, cook, and serve – what could be better than a delicious home cooked meal that is super fast and easy???  Here we go, provided for by “Kim’s Cravings” (get the full recipe/article at https://www.kimscravings.com/creamy-pumpkin-chicken-tortilla-soup/ ):

 

 

Creamy Pumpkin Chicken Tortilla Soup

servings: six 1 1/2 CUP SERVINGS
prep time: 5 MINS
cook time: 25 MINS
total time: 30 MINS
Delight your tastebuds with hearty comforting Creamy Pumpkin Chicken Tortilla Soup! Made with pumpkin puree and Greek yogurt, so it’s thick and velvety.
Ingredients
  • 1 tablespoon extra virgin olive oil or a generous amount of cooking spray
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree (NOT pumpkin filling)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14-15 ounce) can corn kernels (I used fire-roasted), drained
  • 1 (14-15 ounce) can diced tomatoes (fire-roasted would be great), undrained
  • 1 (31 ounce) jar Zoup! Good, Really Good™ Chicken Broth
  • 3 cups cooked chicken breast, shredded (I used rotisserie chicken)
  • 2 teaspoons ground cumin
  • 1-2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/2 cup nonfat plain Greek yogurt (I used a 5.3 oz. container)
  • Optional garnish- chopped fresh cilantro, avocado slices, shredded cheddar cheese and/or tortilla chips/strips

LET’S MAKE THIS EASY CREAMY PUMPKIN CHICKEN TORTILLA SOUP!

One-pot and only 20 minutes from prep to table, makes this dish easily one of the tastiest and simplest you’ll make all season.

  • This creamy pumpkin chicken tortilla soup begins with some pretty traditional soup components: onion and garlic. To keep this soup truly a quick recipe, you can buy pre-chopped fresh onions from the produce department in most grocery stores, pre-chopped frozen onions from the freezer section (yes! these exist and they work great!), or omit the onions entirely. For the garlic, I use pre-minced in a jar. So, your most time-consuming part can be done in a minute or two.
  • Sauté the onions for a few minutes, then stir in the garlic and cook for another 30 seconds or so. And here’s where the magic happens: open the cans and dump them in! pumpkin, black beans, corn, and tomatoes. Your soup is now halfway done and where are we on the time? 7 minutes? Perfect.
  • Next comes a true flavor “hack.” We’re using Zoup! Good, Really Good™ Chicken Broth to give us loads of homemade flavor and a delicious base to this soup in 30 seconds or less. Pour in the whole jar of broth and then you’ll stir through and let the ingredients heat up. I’m really loving Zoup! Good, Really Good™ Chicken Broth because it’s cooked in kettles in small batches with ingredients you can trust and recognize. All of the broths are low in calories, paleo-friendly, and completely free of hormones, gluten, GMO’s, fat, trans fat and saturated fat. I used the low-sodium chicken broth for this recipe, but the regular chicken broth or chicken bone broth would work as well.
  • While everything’s heating, you can add in the seasonings and a pre-shredded rotisserie chicken. My final “hack” for having a super quick meal is buying some pre-shredded rotisserie chicken. Just dump it in and you’ve got your protein. Alternatively, you can pre-shred leftover chicken a day earlier in anticipation of making this soup.
  • By this time everything’s heated through. Go ahead and stir in the Greek yogurt for extra creaminess. But also feel free to omit the Greek yogurt if you’re on a dairy free diet. You can keep the soup simmering on low heat until you’re ready to serve.
  • Bam! Quintessential comfort food ready in 20 minutes – perfect for cooking up on a cold wintery afternoon! Oh – and the leftovers are even more delicious, a wonderful option for reheating and enjoying throughout the week.