Southwest Butternut Squash Chicken Tortilla Soup is a combination of two super popular soups everyone loves! Easily made on the stovetop, Instant Pot, or slow cooker, this soup is spicy hot and full of healthy flavor.
It's that time of year when we're all running amuck trying to get our last-minute Christmas shopping done, halls decked, and mistle-toed.
Quick and easy lunches are what we all need, and soup is always a great choice. Most people love it, it's simple to make, plus it's easy to zhoosh up with some spicy holiday sass.
Smooth butternut squash soup and hearty chicken tortilla soup are generally loved by all so I thought it would be fun to see how they tasted together.
Oh-my-dear-heavenly-goodness it's DELICIOUS! So good, in fact, my 9-year-old nephew asked for seconds...and thirds...and fourths ???? Serve this soup along with this moon bread recipe, and I bet your kids will scarf it down too!
Butternut Squash Soup Recipe
The base for this soup starts with a basic butternut squash soup recipe, and you can start that any way you choose. In the Instant Pot, on the stovetop or in the slow cooker all will do, and the remainder of the work is mainly warming the other ingredients through.
And when I say work? There's really not a whole lot of that! This is the perfect recipe for using up those frozen veggies and leftover rotisserie chicken in your fridge. Then just brown up your veggies, pour in your liquids and cook them until tender. After that (CAREFULLY!!!) blast those bad-boys up with an immersion blender (or in batches) until it's nice and smooth.
Then load it up with whatever spicy chicken tortilla soup goodness you may have in the freezer or fridge, and you'll be on your way to an amazing and impressive lunch!
This Easy Tomato Soup is a fantastic and delicious quick lunch option too!
Slow Cooker Chicken Tortilla Soup
This is a great way to make chicken tortilla soup in the slow cooker as well if you wanted because you can just skip the browning all together! Throw it all into the pot, let it cook until tender, blend it up then load it up!
Bell peppers, corn, black beans, shredded chicken, jalapenos, cherry peppers, zucchini, squash, more carrots or celery. Seriously, anything you have in your crisper drawer will taste good in this soup. Even sturdy canned corn, beans, tomatoes, and chilis will work too! Just make sure you drain off any liquids before adding them in.
Now let's chat about those toppings.
Southwest Butternut Squash Chicken Tortilla Soup
As the name suggests, this Southwest Butternut Squash Chicken Tortilla Soup is loaded with southwest flavor and can be as spicy as you'd like it. Smoked paprika, cumin, chili powder, garlic, and onion are the main players so I like to top my soup off with a bunch of salty yummy goodness that is creamy, crunchy, citrusy, and soothing.
Well, hello there, avocado, tortilla strips, fresh lime, and sour cream. Welcome to the party ????
Southwest Butternut Squash Chicken Tortilla Soup
Ingredients
For the Butternut Squash Soup Recipe:
- 2 tablespoon extra virgin olive oil
- 2 stalks celery (½ cup)
- 2 carrots (1 cup)
- ½ large sweet onion, chopped (1 cup)
- 3 cloves garlic minced
- 4-5 cups butternut squash cubed
- 2 cups vegetable or chicken stock
- 2 cups apple cider or apple juice
- 1 ½ tsp cumin
- ½ tsp chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- 1 teaspoon sea salt to taste
- ½ teaspoon freshly cracked black pepper
For the Butternut Squash Chicken Tortilla Soup Recipe:
- Butternut Squash Soup
- 2 cups corn frozen or 1 can, drained
- 2 cups black beans rinsed and drained
- 2 cups mixed bell peppers sliced
- 2-3 cups chicken shredded or chopped
- Toppings of choice: fresh avocado, freshly chopped cilantro, fresh lime wedges, pickled jalapeno, spicy tortilla strips, pepitas, sour cream, etc.
Instructions
For the Butternut Squash Soup Recipe:
- Heat a dutch oven over medium-high heat, and add oil.
- Add celery, carrots, and onion and cook until fragrant and translucent. About 3-4 minutes. Add garlic and cook for 1 minute more.
- Add squash, cider, and seasonings, and bring to a boil. Lower heat to a simmer and cook until veggies are fork-tender. About 15 minutes.
- Using an immersion blender, blend soup until completely smooth. Alternatively, allow the soup to slightly cool then transfer the soup to a traditional blender and puree until smooth.
- Transfer pureed Butternut Squash Soup back to the pot or slow cooker, and load up with the remaining Chicken Tortilla Soup ingredients. Sample and add in any additional salt, cayenne, or stock if needed. Bring to a boil or slowly warm through until ready to serve. Serve warm with toppings of choice!
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