Pumpkin Tortilla Soup

I tried a new recipe on the family tonight and everyone loved it. You'd never know that pumpkin was a main ingredient. I challenge you to try it and give me your feedback. It's great for this chilly weather.



You will need:

Chicken Breast, cooked (I used two)

2 (28 oz) cans diced tomatoes

1 (32 oz) carton organic chicken broth

3 cups tomato juice

3-4 stalks of celery chopped

2 (13 oz) cans pumpkin (not pumpkin pie)

1 chicken boulillon cube, (I use Herb Ox, contains no MSG and is gluten free)

2 - 3 cloves of crushed garlic

1/4 to 1/2 tsp ground pepper (I used 1/2 tsp because we like it a little spicy but still mild.)

Salt, to taste

5 Corn tortillas or tortilla chips (We like EL Milagro Chips)

Monterey Jack Cheese (Optional)

fresh Cilantro (Optional)



Cook the chicken in the broth until tender. Add all ingredients except pumpkin and tortillas. Simmer for 15 minutes. Add pumpkin and simmer for an additional 20 minutes. You can use ready made chips and crush them over each bowl of soup or slice tortillas into thin strips and brown them in the oven for 5 to 10 minutes until crispy. Garnish with cheese and fresh cilantro if desired. Makes 12 servings.