Chipotle Pumpkin Tortilla Soup

Serves 6-8

Ingredients

1 (32 oz.) container vegetable stock

1 (28 oz.) can crushed tomatoes

1 (14.5 oz.) can pumpkin puree

2-3 minced chipotle chili's + 2 tbsp .adobo sauce

1 tsp. ground cumin

2 (15.5 oz) cans black beans, drained and rinsed

1 (15 oz.) can corn, drained (or 2 cups fresh or frozen corn kernals)

2 (4 oz.) cans diced green chiles

salt and pepper to taste

2 tsp. extra-virgin olive oil

4 corn tortillas, cut into strips about 1/2" wide x 2" long

Optional Garnishes: sliced avocado, sliced radish, fresh chopped cilantro, chopped onion, pickled jalapeno, shredded cheese, pumpkin seeds, sour cream, etc.


  1. Preheat oven to 400F. In a large pot, stir together veggie stock, crushed tomatoes, pumpkin puree, chipotles with adobo sauce, ground cumin, and salt and pepper to taste. Cover, bring to a boil, then reduce to a simmer.

  2. Remove lid and add black beans, corn, and green chiles. Simmer, uncovered, for 15-20 minutes.

  3. Meanwhile, place tortilla strips on a baking sheet, and toss in the oil to coat, and arrange the strips in a single layer. Bake 10-12 minutes, or until golden brown. While the strips are hot, season them with a pinch of salt to taste.

  4. Ladle soup into bowls and top with tortilla strips and any additional garnishes

Tips

  • The toppings are key here, so pile your bowl’s up with all kinds of goodness for the best overall experience!

Ben Mastracco