Creamy Pumpkin Tortilla Soup

Creamy Pumpkin Tortilla Soup
Total Time

30 min.

Serving & Size

8 oz / 250 mL

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Olive oil 15 mL 1 tbsp
Yellow onion, finely chopped 1 medium 1 medium
Celery, diced 1 stalk 1 stalk
Carrots, diced 2 2
Garlic, minced 3 cloves 3 cloves
Cooked chicken breast, shredded 280 g 10 oz
Pumpkin puree (NOT pumpkin filling) 425 mL 15 oz can
Black beans 425 mL 15 oz can
Corn kernels, frozen or canned (drained) 125 mL 1/2 cup
Cumin, ground 10 mL 2 tsp
Chili powder 5 mL 1 tsp
Black pepper 3 mL 1/2 tsp
Campbell’s® Classic Cream Concentrated soup base
750 mL
3 cups

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

Water 750 mL 3 cups
Tortilla chips
1. Heat olive oil in large stockpot over medium heat.
2. Add onion, celery and carrots, and garlic stirring and cooking for about 15 minutes, until softened.
3. Add chicken, pumpkin puree, black beans, corn, cumin, chili powder, pepper, Campbell’s Classic Cream Concentrated soup base, and water. Stir well to combine.

4. Bring to boil, lower heat and simmer about 10 minutes.
5. Portion into bowls. Garnish with tortilla chips, and other optional garnishes..

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