Fall Chicken Tortilla Soup: A Cozy Twist with Roasted Vegetables

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Fall Soup Recipes

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As the leaves turn fiery shades of red and orange, I find myself craving more than just pumpkin-spiced everything. This Fall Chicken Tortilla Soup offers a surprising twist—adding roasted root vegetables that bring a smoky sweetness and heartiness to each spoonful. It’s a cozy adaptation that honors the season’s bounty while keeping things fresh and exciting.

In the chaos of busy weekday dinners, this soup is a breath of fresh air. The aroma of cumin, garlic, and charred veggies fills the kitchen, making every moment feel unhurried. Plus, it’s a perfect reason to indulge in the comforting ritual of simmering while the wind howls outside.

WHY I LOVE THIS RECIPE?

  • My personal truth: It’s a celebration of fall’s flavors, blending smoky, spicy, and fresh notes.
  • The nostalgia of childhood hearty soups with a modern, vibrant twist.
  • Joy in the little details—shredded chicken, crispy tortillas, and a dollop of sour cream.
  • Relief in how quick it comes together, especially with a few pantry staples and prep.
  • Pride in crafting a dish that’s as stunning on the table as it is delicious.

AVOID MY DISASTER (You’re Welcome)

  • FORGOT to watch the roasting veggies? They burn quickly—keep an eye or toss in halfway.
  • DUMPED too much spice? Rinse with a splash of broth to mellow the heat.
  • OVER‑TORCHED the tortillas? Wrap in foil and reheat gently for crispness.
  • MISSED a step? Add a squeeze of lime after simmering for bright flavor.

QUICK FIXES THAT SAVE YOUR DAY

  • When soup’s bland, splash in extra lime juice for a zesty punch.
  • Patch overly spicy broth with a peeled potato—simmer for 5 minutes to absorb heat.
  • Shield the soup from over-reduction by adding a splash of broth or water.
  • When tortillas turn soggy, crisp them in a hot skillet for texture.
  • Spray a touch of cooking spray on top for an irresistible crackle and charred aroma.

The beauty of this dish lies in its seasonality and versatility. It’s perfect for cozy nights when craving something hearty yet bright, flavored with the essence of fall. Plus, its simple ingredients make it accessible and adaptable to whatever pantry treasures you have.

This twist on chicken tortilla soup reminds me that great flavor often stems from unexpected ingredients and a touch of patience in the oven. It’s a warm reminder that the best meals are those made with love, a little chaos, and a dash of creativity.

Fall Chicken Tortilla Soup with Roasted Root Vegetables

This hearty soup combines shredded chicken, roasted root vegetables, and flavorful spices in a rich broth, creating a dish with smoky sweetness and vibrant fall colors. The soup features a thick, comforting texture with tender vegetables and shredded chicken, topped with crispy tortillas for added crunch.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350

Ingredients
  

  • 1 lb boneless skinless chicken breasts cooked and shredded
  • 3 cups chicken broth
  • 2 large carrots peeled and chopped
  • 2 parsnips parsnips peeled and chopped
  • 1 medium sweet potato peeled and chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 tablespoon olive oil for roasting and cooking
  • 4 corn tortillas cut into strips and toasted
  • 1 cup sour cream for serving
  • 1 lime lime cut into wedges for serving
  • optional fresh cilantro chopped, for garnish

Equipment

  • Oven
  • Large pot
  • Blender or immersion blender
  • Cooking sheet
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the chopped carrots, parsnips, and sweet potato with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized, smelling sweet and smoky as they cook.
  2. While the vegetables roast, cook the chicken breasts in a pot with water or broth until fully cooked, about 12-15 minutes. Remove, let cool slightly, then shred with two forks into bite-sized pieces. Set aside.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, then stir in the cumin, smoked paprika, and chili powder. Toast the spices for another minute, filling your kitchen with rich aroma.
  4. Add the roasted vegetables to the pot, along with the chicken broth. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the broth to deepen in flavor.
  5. Use an immersion blender or transfer the soup in batches to a blender, then puree until smooth and velvety. Return the blended soup to the pot and stir in the shredded chicken. Warm through for a few minutes.
  6. While the soup simmers, cut the corn tortillas into strips and toast them in a skillet over medium heat until crispy and golden, about 3-4 minutes. Set aside on paper towels to drain excess oil.
  7. Taste the soup and adjust seasoning if needed—add a squeeze of lime juice or a pinch of salt for extra brightness.
  8. Ladle the hot soup into bowls, top with crispy tortilla strips, a dollop of sour cream, and chopped cilantro if using. Serve with lime wedges on the side for an extra zing.

Notes

For extra depth, add a splash of smoky chipotle in adobo or sprinkle some shredded cheese on top before serving.

Every spoonful echoes the feel of crisp autumn mornings and the warmth of a home filled with laughter. This soup isn’t just food—it’s an experience of the season, capturing the essence of fall in every bite. When you serve it, you’re sharing more than a dish; you’re sharing a moment of seasonal comfort.

In a world that’s constantly rushing, taking the time to enjoy a well-crafted bowl like this grounds us. Whether paired with a simple green salad or enjoyed solo, it’s a mindful celebration of harvest and hearth. A perfect ending to a busy day, wrapped in the flavors of fall’s bounty.

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