It’s no secret that the Nutrition Moms are fairly obsessed with Gerbs Chipotle Pumpkin Seeds! They are so flavorful and tons of fun to play with in the kitchen. After creating an AMAZING spin on guacamole, we started dreaming up new ways to cook with these tasty seeds. So, we challenged our talented nutrition intern, Ciara, with making an allergy-friendly tortilla soup featuring the pumpkin seeds. She did NOT disappoint! This delicious soup is quick, nutritious and can easily be made vegetarian by omitting the chicken and swapping in vegetable broth.
To our surprise, the pumpkin seeds not only added a great kick of spice but they also gave the soup a “creamy” thickness. It is incredibly satisfying! Pumpkin seeds are a great source of fiber, protein and healthy fats, which help us to stay full longer. This recipe is a winner!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people |
- 1 tbsp olive oil
- 1/4 cup Gerbs Chipolte Seasoned Pumpkin Seeds
- 1 medium onion, diced
- 1 clove garlic, minced
- 1, 15oz can black beans, drained and rinsed
- 1, 15oz can diced tomatoes, with juice
- 2 cups cooked chicken, shredded rotisserie chicken works well!
- 1 cup corn tortilla chips
- 1 cup canned or frozen corn
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
- 6 cups chicken or vegetable broth
Ingredients
| |
- Add pumpkin seeds to food processor (or blender) and blend until fine. Add 1 tbsp of water to the food processor and blend until it becomes a smooth paste. Set aside.
- Heat oil to a large heavy-bottom pot or dutch oven and sauté onions and garlic on low/ medium heat for about 5 minutes, stirring constantly.
- Add 1/2 cup of broth and pumpkin seed paste to the pot, sauté for another 5 minutes, continue to stir.
- Add tomatoes, chicken, beans, corn, and remaining chicken broth. Stir well, cover and let cook for 15-20 minutes on medium heat.
- Ladle soup into soups, serve with tortilla chips, lime wedges and sliced avocado.
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