Creamy Pumpkin Tortilla Soup

Total Time: 30 minutes, Servings: 10

INGREDIENTS:

  • 1 tbsp (15 mL) olive oil
  • 1 medium yellow onion, finely chopped
  • 1 stalk celery, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 10 oz (280 g) cooked chicken breast, shredded
  • 1 can (425 mL) pumpkin puree (NOT pumpkin pie filling)
  • 1 can (540 mL) black beans, drained and rinsed
  • ½ cup (125 mL) corn kernels, frozen or canned (drained)
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) black pepper
  • 3 cups (750 mL) Campbell’s® Classic Cream Concentrated
  • Soup Base
  • 3 cups (750 mL) water
  • Tortilla chips

PREPARATION:

  1. Heat oil in large stockpot over medium heat. Add onion, celery, carrots and garlic; cook, stirring, for about 15 minutes or until softened.
  2. Add chicken, pumpkin puree, black beans, corn, cumin, chili powder, pepper, Campbell’s® Classic Cream Concentrated Soup Base and water.
  3. Stir well to combine.
  4. Bring to boil, reduce heat and simmer 10 minutes.
  5. Portion into bowls. Garnish with tortilla chips and optional garnishes such as diced avocado.

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