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.
A Closer Look at the Ingredients
Every spoonful of this Fall Chicken Tortilla Soup with Roasted Root Vegetables is built on thoughtful ingredients that balance warmth, texture, and depth of flavour. Here’s why each item makes its way into this comforting bowl:
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Chicken Breasts (1 lb, boneless & skinless, cooked and shredded): A lean source of protein, chicken forms the hearty base of the soup. Shredding it allows the meat to soak up flavours while keeping the texture light.
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Chicken Broth (3 cups): The backbone of the soup, providing a savoury depth and tying together the spices and vegetables.
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Carrots (2 large, peeled & chopped): Naturally sweet, carrots bring balance to the earthy spices and roast into a tender bite.
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Parsnips (2, peeled & chopped): Slightly nutty and sweet, parsnips enhance the autumn character of the soup.
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Sweet Potato (1 medium, peeled & chopped): Adds creaminess and subtle sweetness that complements the smoky spices beautifully.
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Garlic (2 cloves, minced): The flavour foundation—garlic brings sharpness and warmth when sautéed.
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Ground Cumin (1 teaspoon): Infuses the soup with earthy notes, anchoring the Mexican-inspired profile.
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Smoked Paprika (1 teaspoon): Contributes a deep, smoky essence that pairs perfectly with roasted root vegetables.
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Chili Powder (½ teaspoon): Provides a gentle heat, lifting the soup’s richness without overpowering it.
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Olive Oil (1 tablespoon, for roasting and cooking): Helps vegetables caramelise during roasting and supports spice blooming in the pot.
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Corn Tortillas (4, cut into strips & toasted): Crisp tortilla strips add crunch and an authentic tortilla soup character.
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Sour Cream (1 cup, for serving): A cooling topping that softens the spice and enriches the texture.
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Lime (1, cut into wedges): A squeeze of lime brightens the final bowl, adding sharpness against the creamy base.
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Fresh Cilantro (optional, chopped, for garnish): Lends a fresh, herbal finish if you prefer a hint of green.
Step-by-Step: How to Make Fall Chicken Tortilla Soup
Follow these steps carefully, and you’ll have a soup that is hearty, layered with flavour, and perfect for a cool evening.
Step 1: Roast the Root Vegetables
Preheat your oven to 400°F (200°C). Toss the carrots, parsnips, and sweet potato with olive oil, salt, and pepper. Spread them on a baking tray and roast for 25–30 minutes. The edges should turn golden and slightly caramelised—this is where the natural sweetness and smoky flavour begin to develop.
Step 2: Cook and Shred the Chicken
Meanwhile, place the chicken breasts in a pot with water or broth. Simmer until fully cooked, about 12–15 minutes. Remove and let cool slightly before shredding into bite-sized pieces with two forks. This step ensures the chicken is tender enough to absorb the soup’s flavours later.
Step 3: Build the Flavour Base
In a large pot, warm a tablespoon of olive oil over medium heat. Add minced garlic and sauté briefly until fragrant. Stir in cumin, smoked paprika, and chili powder. Toasting these spices for just a minute releases their oils and maximises their depth of flavour.
Step 4: Combine the Soup
Add the roasted vegetables to the pot along with the chicken broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes. This allows the roasted vegetables to mingle with the broth, enriching it with their natural sweetness and smokiness.
Step 5: Blend for Smoothness
Using an immersion blender (or carefully blending in batches), puree the soup until smooth and velvety. This creates a creamy base without the need for added dairy. Return the soup to the pot, then stir in the shredded chicken to warm through.
Step 6: Crisp the Tortillas
While the soup simmers, cut corn tortillas into thin strips and toast them in a skillet until golden and crunchy. These will become the satisfying topping that contrasts beautifully with the creamy soup.
Step 7: Taste and Adjust
Season to your preference—add a pinch more salt or squeeze fresh lime juice for brightness. Balance is key here: the lime cuts through the richness, making the flavours feel lively.
Step 8: Serve with Garnishes
Ladle the soup into bowls, topping each portion with crispy tortilla strips, a dollop of sour cream, and chopped cilantro if using. Serve lime wedges on the side so each person can adjust to taste.
Fall Chicken Tortilla Soup with Roasted Root Vegetables
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Taste the soup and adjust seasoning if needed—add a squeeze of lime juice or a pinch of salt for extra brightness.
- 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
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.
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
