Creamy Pumpkin Tortilla Soup - Brand Points Plus Canada

Creamy Pumpkin Tortilla Soup

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Creamy Pumpkin Tortilla Soup


  • Author: Campbell’s
  • Total Time: 30
  • Yield: 10 1x
Scale

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 (15 oz/425 ml) pumpkin puree (NOT pumpkin pie filling)
  • 1 can (19 oz/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

Instructions

  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. Stir well to combine. 
  3. Bring to boil, reduce heat and simmer for about 10 minutes. 
  4. Portion into bowls. Garnish with tortilla chips and optional garnishes such as diced avocado.

Sponsors

CampbellsFoodservice Logo

Related Topics

Double Smoked Cheddar Mushroom Caps

  • Recipes

Read Article

Mexican Hot Chocolate

  • Recipes

Read Article
Reuven
ADL (1)
Mother Parkers