Creamy Pumpkin Chicken Tortilla Soup
Try this Creamy Pumpkin Chicken Tortilla Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1/4 teaspoon garlic salt
- 1 tablespoon extra virgin olive oil
- 2 stalks celery diced
- 2 carrots, diced
- 1-2 teaspoons chili powder
- 3 cups cooked shredded chicken breast
- 1 (15 oz.) can black beans
- 1 (32 oz.) carton reduced sodium chicken broth
- 1 (15 oz.) can pumpkin puree (not pumpkin filling)
- 1/2 up frozen or canned corn kernels
- 1/2 cup nonfat plain greek yogurt (i used a 5.3 oz. contai
- 2 teaspoons ground cumin or adobo all-purpose seasoning
- optional garnish- finely chopped fresh cilantro diced avocado, shredded cheddar cheese and tortilla chips
- Carbohydrate 3.3657230819877 g
- Cholesterol 0 mg
- Fat 1.15525134721751 g
- Fiber 0.817637925816352 g
- Protein 0.419008762134506 g
- Saturated Fat 0.162152034084921 g
- Serving Size 1 1 , 1½ cup serving (31g)
- Sodium 333.685574825033 mg
- Sugar 2.54808515617135 g
- Trans Fat 0.0512915708319188 g
- Calories 24 calories
Heat olive oil in large dutch oven or pot over medium heat.Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened.Stir in garlic and cook for 1 minute. Add chicken, chicken broth, pumpkin, yogurt, cumin (or other preferred seasoning), chili powder, salt, pepper and garlic salt. Stir to combine. Bring to boil, lower heat and simmer about 10 minutes. Taste and season accordingly with additional seasonings as needed.Garnish with fresh cilantro, avocado, cheese and tortilla chips, if desired.
