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Fall Chicken Tortilla Soup

This chicken tortilla soup features tender shredded chicken simmered in a smoky broth infused with roasted peppers and butternut squash. The soup has a smooth, velvety texture with a hint of sweetness and spice, topped with crispy tortilla strips for contrast. It showcases vibrant fall flavors and comforting warmth in every bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 2 large bell peppers preferably red or orange
  • 1 small butternut squash peeled and cubed
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 8 small tortillas for strips
  • Salt and pepper to taste
  • Optional cilantro for garnish

Equipment

  • Blowtorch or grill for charing peppers
  • Large pot or Dutch oven
  • Blender or immersion blender
  • Baking sheet
  • Knife
  • Cutting board
  • Wooden spoon
  • Frying pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve the soup hot, savoring the comforting warmth and vibrant flavors, with an optional squeeze of lime or extra cilantro for brightness.

Notes

For extra smoky flavor, char the peppers until blackened. Adjust spice levels by adding more cumin or chili powder. The soup can be made ahead and stored in the fridge for up to 3 days.