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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

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.