Ingredient Notes, Cook’s Tips, and FAQs
- Nutritional information is only for the soup, not any additional toppings or the tortilla strips.
- Chicken or turkey: You can use leftover shredded turkey from a holiday dinner, or even shredded store-bought rotisserie chicken for a shortcut instead of boneless and skinless chicken breasts. You’ll need about 2.5 cups of shredded meat. See instructions above for when to add in the cooked shredded meat.
- Pumpkin puree: If you have some leftover roasted pumpkin (or butternut squash), you can puree it in a high-speed blender to add to the soup. You’ll need about 1 & ¾ cups of pureed pumpkin.
- Veggies: Feel free to add in any other leftover veggies you have hanging around such as uncooked diced carrots, green beans, celery, etc. Sauté them in step 1 when sautéing the other veggies and aromatics. You can also add in leftover roasted potatoes instead of rice in step 3. Simmer them in the soup until heated through then switch off the heat.
- Can I make this vegetarian or vegan? Omit the chicken and use a veggie broth to make it vegetarian. If making it vegan, also use a vegan cooking cream. Alternatively, omit the cream all together – it’ll still taste delicious without it!
- How long will it keep? It’ll keep for 3-4 days in sealed airtight containers in the refrigerator. Reheat either in the microwave for 2-3 minutes, stirring once in between, or for a few minutes in a pot on the stovetop until heated through. If reheating on the stovetop and the soup gets a little too thick, add a little water or chicken broth at a time until the thickness is to your desired consistency.
- Can I freeze the soup? After the soup has fully cooled, transfer to freezer friendly containers and freeze for up to 3 months. Thaw in the fridge overnight, then let it sit on the counter for 2-3 hours on the day you plan to eat it. Reheat either in the microwave for 2-3 minutes, stirring once in between, or for a few minutes in a pot on the stovetop until heated through.