Autumn Chicken Tortilla Soup with Roasted Butternut Squash
This chicken tortilla soup features roasted butternut squash blended into a smoky broth, offering a subtly sweet, earthy flavor. The soup is thick and creamy with tender chunks of chicken, crispy tortilla chips, and a medley of spices, resulting in a hearty yet vibrant dish perfect for fall gatherings.
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Calories: 350kcal
Servings: 6
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
For extra depth, add a pinch of chili powder or hot sauce. Keep leftovers refrigerated and reheat gently. You can also customize the toppings with cilantro or shredded cheese.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 900mg | Sugar: 10g | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg