tortilla soup served with cornbread muffins
4.86 from 14 votes
Nutrition Facts
Creamy Pumpkin Chicken Tortilla Soup
Amount Per Serving (1.5 cups)
Calories 280 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 1.1g7%
Polyunsaturated Fat 1g
Monounsaturated Fat 1.6g
Cholesterol 45.7mg15%
Potassium 543.3mg16%
Carbohydrates 34.5g12%
Fiber 8g33%
Sugar 9.4g10%
Protein 23.6g47%
Vitamin A 9680IU194%
Vitamin C 7.3mg9%
Calcium 574mg57%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 1 1/2 cup servings
Creamy Pumpkin Chicken Tortilla Soup
Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Delight your tastebuds with hearty comforting Creamy Pumpkin Chicken Tortilla Soup! Made with pumpkin puree and Greek yogurt, so it's thick and velvety.
  • 1 tablespoon extra virgin olive oil or a generous amount of cooking spray
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree (NOT pumpkin filling)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14-15 ounce) can corn kernels (I used fire-roasted), drained
  • 1 (14-15 ounce) can diced tomatoes (fire-roasted would be great), undrained
  • 1 (31 ounce) jar Zoup! Good, Really Good™ Chicken Broth
  • 3 cups cooked chicken breast, shredded (I used rotisserie chicken)
  • 2 teaspoons ground cumin
  • 1-2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/2 cup nonfat plain Greek yogurt (I used a 5.3 oz. container)
  • Optional garnish- chopped fresh cilantro, avocado slices, shredded cheddar cheese and tortilla chips/strips
  1. Heat olive oil in large dutch oven or pot over medium to high heat.

  2. Add onion to heated pot, stirring and cooking for about 3 minutes, until soft. Stir in garlic and cook for about 30 seconds.

  3. Add pumpkin, black beans, corn, tomatoes, Zoup! Chicken Broth. Give everything a good stir and then add in your seasoning and chicken. Stir to combine. Bring to boil, lower heat and simmer about 10 minutes. Taste and season accordingly with additional seasonings as needed.

  4. Just before serving, stir in Greek yogurt. Serve garnishished with fresh cilantro, avocado, cheese and tortilla chips, if desired.

Recipe Notes

DAIRY FREE: Simply leave out the Greek yogurt or use a dairy free plain yogurt option. 

GLUTEN FREE: This soup is naturally gluten free, but if using tortilla chips/strips, ensure that they are gluten free.

VEGAN/VEGETARIAN: For a vegetarian version of this soup use Zoup! Vegetable Broth and add an extra can or two of beans to replace the chicken. For vegan, do the same and also omit yogurt or use a vegan yogurt option.

Author: Kim Lee
Course: Main, Soup
Cuisine: American, Tex-Mex
Keyword: healthy tortilla soup, pumpkin chicken tortilla soup, Pumpkin Tortilla Soup

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