Chipotle Pumpkin Tortilla Soup

These days, it is hard to resist the urge to add pumpkin to any and everything I cook. Everywhere I look, there is something pumpkin-related to tempt me into thinking of new recipes featuring Fall’s favorite gourd. Truthfully, pumpkin does not belong in everything though. Trader Joe’s could probably convince me otherwise, I just need to get over my hesitance to buy some of their seasonal fall items. For instance, I don’t know how I feel about pumpkin mac and cheese… I’m sure they knocked it out of the park as they do with 99.9% of their products, but I can’t seem to get behind it.

I was also skeptical about putting pumpkin into soup until I made this divine chipotle pumpkin tortilla soup. Most pumpkin soups tend to appear in the bisque-variety, but I am not much of a bisque person (too sweet for my taste), so I didn’t even think to make a pumpkin-based soup until I came across the idea to make a Mexican-inspired fall soup. Growing up, my grandmother’s taco soup was the ultimate comfort soup, and I recently found myself craving it the other day. I settled on some store-bought tortilla soup from Whole Foods and though it wasn’t anything compared to homemade taco soup, it gave me the inspiration for this recipe!

So why chipotle pumpkin tortilla soup you might ask? Well, in making this soup, my primary goal was to utilize pumpkin in a savory way and downplay its sweetness, so giving this soup a kick with chipotle really balances out its sweetness and complements its natural flavor. And with sweet white corn and black beans, this recipe has a Southwestern flair that is absolutely irresistible! This is a great recipe to make ahead and enjoy throughout the week if you have a busy schedule and want something comforting in a pinch!

What’s in this Soup:

  1. Canned Pumpkin: Pure, unsweetened pumpkin puree gives this soup the most decadent texture and soul-warming Fall flavor. Just make sure to double-check that you pick up a can of pumpkin puree and not pumpkin pie filling, otherwise, your soup will end up tasting a little more like a pumpkin pie.
  2. Sweet White Corn: Although you can absolutely substitute the white corn in this recipe with yellow corn, I almost always use white corn for its fresh and crisp flavor. Its sweetness pairs perfectly with the chipotle to create a more balanced flavor profile.  I used Trader Joe’s frozen white corn, but fresh or canned corn will produce the same results!
  3. Black Beans: I don’t often use beans in my recipes given they aren’t part of the anti-inflammatory thyroid diet that I try to maintain, but there are some occasions where I throw caution to the wind haha! Black beans complement the corn in this coup in a classic Southwestern combo and also make this soup heartier by adding a great source of protein.
  4. Chipotles in Adobo: Just the right amount of heat needed to give this soup a kick, canned chipotle peppers in adobo sauce are a flavor powerhouse! While my preference is to use one pepper and one tablespoon of the adobo sauce in this recipe, if you are a spice lover, by all means, add a second pepper to the soup for some extra heat!
Chipotle Pumpkin Tortilla Soup

Chipotle Pumpkin Tortilla Soup

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

  • 10 oz. canned pumpkin (not pumpkin pie filling)
  • 4 cups low-sodium vegetable stock
  • 1 yellow onion (diced)
  • 3 cloves minced garlic
  • 1 10-oz can low-sodium black beans
  • 10 oz. sweet white corn
  • 1 chipotle pepper (minced)
  • 1 tbsp. adobo sauce
  • salt and pepper to taste
  • cilantro to garnish
  • avocado to garnish

Instructions

  1. Heat a large pot over medium heat with one tablespoon of vegetable oil.
  2. Chop the yellow onion and add to the pan with a pinch of salt. Allow the onion to sweat until translucent, then add in the minced garlic and cook until fragrant (about another 2 minutes).
  3. Next, add the vegetable stock and whisk in the canned pumpkin, removing any lumps in the process.
  4. Add in the drained and rinsed black beans and corn to the pot and bring everything to a simmer.
  5. Add in the chipotle pepper and adobo sauce and stir into the soup. Cover and simmer the soup for 25-30 minutes before serving and enjoy!

Notes

Store the soup in the fridge for up to 5 days in a sealed, air-tight container.

Nutrition Information:
Serving Size: about 2 cups
Amount Per Serving: Calories: 123Total Fat: 0.4gSaturated Fat: 0.1gCholesterol: 0mgSodium: 236mgFiber: 6.8gSugar: 7.6gProtein: 6.1g

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