As the leaves turn and there’s a brisk chill in the air, I find myself craving more than just traditional fall flavors. This chicken tortilla soup takes a unexpected turn by incorporating roasted butternut squash, giving it an earthy sweetness that balances the smoky spices. It’s a cozy bowl that whispers autumn in every bite, yet keeps things lively with a hint of heat.
I love how this recipe transforms simple ingredients into something extraordinary. The aroma of cumin and roasted squash mingling together makes my kitchen smell like a fall festival—warm, spicy, and inviting. Plus, it’s easy enough for weeknights but special enough to serve during holiday gatherings or lazy Sunday afternoons.
WHY I LOVE THIS RECIPE?
- Personal truth: The roasted squash adds a gentle sweetness that reminds me of seasonal markets.
- Joy: The moment that first spoonful hits your tongue, bursting with flavor, is pure joy.
- Chaos: The smoky spices create a comforting chaos that warms my entire kitchen.
- Pride: I love that it’s hearty yet fresh, with every ingredient having a purpose.
- Relief: It’s a one-pot wonder that avoids the usual kitchen chaos during busy fall weeks.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to add broth? The soup was thick and bland—quickly salvage with more stock and spices.
- DUMPPED the hot peppers in too early? They turned bitter—add in stages to control the heat.
- OVER‑TORCHED the tortilla chips? They became blackened and bitter—toast carefully and watch closely.
- FORGOT to season the chicken properly? It was bland—season early and taste before serving.
QUICK FIXES THAT SAVE YOUR DAY
- When the soup is bland, splash in a dash of smoked paprika for instant warmth.
- Patch flavor by stirring in a squeeze of lime and a pinch of salt.
- Shield the soup with a dollop of sour cream if it’s too spicy.
- If the broth evaporates too fast, add a splash of hot water or more stock.
- When tortilla chips burn, quickly crumble and sprinkle on top for crunch and flavor.
In the end, this fall chicken tortilla soup offers a comforting blend of smoky, sweet, and spicy flavors that resonate with the season’s charm. It’s a dish that makes me look forward to chilly days, inviting everyone around the table to share in its hearty warmth. Plus, it’s a reminder that simple ingredients, treated right, can create something truly memorable in the cooler months.
Whether you’re cozying up solo or feeding a crowd, this soup brings a bit of autumn’s magic into every spoonful—turning ordinary ingredients into an extraordinary fall feast.
Autumn Chicken Tortilla Soup with Roasted Butternut Squash
Equipment
- Oven
- Blender
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 lb chicken breasts or thighs boneless, skinless
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth preferably low sodium
- 1 small lime for juice
- 1 small bag tortilla chips for topping and garnish
- optional to taste salt and pepper
- as needed sour cream for serving, optional
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat. Roast for about 25-30 minutes until tender and caramelized, then set aside.
- While the squash roasts, heat a large pot or Dutch oven over medium heat. Add the remaining tablespoon of olive oil, then sauté the diced onion until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
- Season the chicken breasts with salt, pepper, and ground cumin, then add them to the pot. Cook for 5-7 minutes per side until browned on the outside and cooked through. Remove the chicken, let it rest briefly, then shred it using two forks.
- Add the roasted butternut squash to the pot along with smoked paprika. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Remove the cooked chicken from the pot, then use an immersion blender or transfer the soup in batches to a blender. Puree until smooth and creamy, then return it to the pot. Stir in the shredded chicken and simmer for an additional 5 minutes, tasting and adjusting seasoning as needed.
- Squeeze fresh lime juice into the soup for brightness and stir well. Ladle the hot soup into bowls, top with crushed tortilla chips for crunch, a dollop of sour cream if desired, and an extra squeeze of lime for added zest.
- Enjoy your comforting bowl of autumn-inspired chicken tortilla soup, with its rich, smoky flavors balanced by sweet roasted squash and fresh lime.
Notes
Nutrition
Cooking this soup feels like capturing a moment of fall in a bowl—rich with memories and seasonality. The aromas alone can make any house smell like a cozy cabin in the woods, perfect for chilly evenings. It’s the kind of meal that warms your hands and your heart, no matter how busy your day has been.
As the season shifts, I find myself returning to flavors that comfort and inspire. This recipe is a celebration of fall’s bounty: the sweet, smoky, and savory elements working together in harmony. It’s a reminder to slow down and savor the simple joys that come with this vibrant time of year.
