As the leaves begin to turn fiery shades of orange and crimson, I find myself craving something warm and satisfying—something that captures the essence of fall in every spoonful. This chicken tortilla soup isn’t just comfort food; it’s a celebration of the harvest season, infused with smoky spices and tender shredded chicken. A faint aroma of cumin mingles with roasted peppers, filling my kitchen with a nostalgic fall scent that feels like a hug from nature itself.
What makes this soup stand out is its unexpected depth of flavor—thanks to a secret touch of roasted butternut squash blended into the broth. It’s a cozy dish that balances spice and sweetness, perfect for chilly evenings. Plus, the crispy tortilla strips on top add a delightful crunch that contrasts beautifully with the silky soup beneath.
WHY I LOVE THIS RECIPE?
- I love how it combines the rustic charm of fall with vibrant flavors that wake up the palate.
- Enjoying a bowl of this soup feels like autumn wrapped in a warm blanket—familiar yet exciting.
- The layered spices remind me of cozy family gatherings and festive memories.
- The quick, hands-on prep makes it perfect for busy weeknights with a comforting payoff.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to char the peppers? Use a blowtorch for smoky flavor, then peel easily.
- DUMPED the cheese? Sprinkle fresh cilantro instead for bright aroma.
- OVER‑TORCHED the tortilla strips? Toss with olive oil and bake at 375°F for crispy perfection.
- SPLASHED hot broth on yourself? Wrap a towel and slow pour to avoid splashes and burns.
QUICK FIXES THAT SAVE YOUR DAY
- When broth is too bland, stir in a dollop of tomato paste and simmer for 5 minutes.
- Patch over-seasoned soup with a splash of coconut milk for a creamy balance.
- Shield the soup from drying out by adding a bit of hot water if it thickens.
- When tortilla chips are scarce, use crunchy baked pita strips as a substitute reminding of fresh bakery smells.
- Spritz a bit of lemon juice if too heavy on cumin—a fresh pop brightens everything up.
As the season shifts, this fall chicken tortilla soup becomes my go-to comfort. It’s easy to customize with your favorite toppings and adaptable for different spice levels. There’s a quiet joy in watching those vibrant leaves fall as you gather around a steaming bowl of this nourishing dish.
In the end, it’s not just a recipe but a little ritual that marks the change of seasons. Every spoonful reminds me how simple ingredients can come together into something truly memorable—especially when shared during crisp, golden afternoons.
Fall Chicken Tortilla Soup
Ingredients
Equipment
Method
- Preheat your grill or use a blowtorch to char the bell peppers until blackened and blistered all over, then place them in a bowl and cover for a few minutes to loosen the skins. Peel, seed, and chop the peppers.
- While the peppers are roasting, toss the cubed butternut squash with a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes until tender and caramelized.
- Cook the chicken in a large pot with water seasoned with a pinch of salt. Once cooked through (about 15 minutes), shred the chicken with forks and set aside.
- In the same pot, heat the remaining olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. The kitchen should fill with a warm aroma.
- Add the roasted peppers, cooked butternut squash, ground cumin, smoked paprika, and chicken broth to the pot. Bring to a gentle simmer, stirring to blend the flavors and break down the roasted vegetables into the broth.
- Use an immersion blender or carefully transfer the soup in batches to a blender, blending until smooth and velvety. Return to the pot and heat through, adjusting seasoning with salt and pepper as needed.
- While the soup is simmering, slice tortillas into thin strips. Toss with a tablespoon of olive oil and spread evenly on a baking sheet. Bake at 375°F (190°C) for 10-12 minutes, turning once, until crispy and golden brown.
- Stir the shredded chicken into the hot soup, letting it warm through and absorb some of the flavorful broth. Taste and adjust seasoning if needed.
- Render the final touches by ladling the soup into bowls. Sprinkle crispy tortilla strips on top for crunch and garnish with freshly sliced cilantro if desired.
- Serve the soup hot, savoring the comforting warmth and vibrant flavors, with an optional squeeze of lime or extra cilantro for brightness.
Notes
This soup makes me slow down and appreciate the small moments—like the first crackle of a tortilla chip or the first sip of hot broth. It’s a reminder that fall isn’t just about pumpkin spice; it’s about hearty, flavorful dishes that warm you from the inside out. As the days grow shorter, I find comfort in these familiar, restorative flavors that seem to echo the changing landscape outside.
Serving this soup feels like celebrating the season—an ode to cozy nights and bright, crunchy toppings. It’s the kind of meal that invites lingering at the table, savoring each bite and the quiet beauty of autumn’s arrival.