The arrival of fall always makes me crave the comforting aromas of season. This chicken tortilla soup gets a special twist by adding a hint of maple syrup and roasted squash, making it more than just a warm-up—it’s a celebration of cozy flavors. The interplay between smoky chipotle and sweet, caramelized veggies creates a layered aroma that fills the house with promise.
What sets this soup apart is its ability to evoke nostalgia while inviting a bit of culinary adventure. It’s perfect for those days when the weather shifts suddenly and you need something heartwarming yet complexity in every spoonful. Plus, it’s surprisingly quick to pull together, allowing you to savor the moment without a long simmering affair.
WHY I LOVE THIS RECIPE?
- It combines familiar autumn flavors with unexpected sweetness, making every sip a delight.
- The smoky depth adds complexity without extra fuss—just a pinch of chipotle and patience.
- It uses simple ingredients in a way that transforms comfort food into a culinary adventure.
- The vibrant colors remind me of fall leaves, instantly brightening my mood.
- My family requests this soup almost every week during the season; that’s a proud moment.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to seed the peppers? Ruined the smoky flavor. Rinse and roast again—just a few minutes more.
- DUMPED the broth? Forgot to skim the foam. Skim gently to avoid bitterness.
- OVER‑TORCHED the cheese? Burnt flavor persists. Use low heat and keep stirring.
- FORGOT to adjust seasoning? It’s bland without salt. Taste and tweak before serving.
QUICK FIXES THAT SAVE YOUR DAY
- When under-seasoned—Splash in more lime juice for brightness and zest.
- IF the soup’s too thick—Patch with vegetable broth and stir until velvety.
- SWITCH out canned tomatoes with fresh for brighter, fresher flavor.
- When the spices are dull—Sprinkle fresh cilantro or a dash more chili powder.
- Shield from over-cooking by setting a timer for a gentle simmer—your kitchen will smell exquisite.
This soup is a quick celebration of fall’s bounty, perfect for those days when you crave warmth with a side of adventure. It’s about discovering new favorite combinations amid the season’s best produce and spices.
Cooking this dish reminds me why I love this time of year—when the air turns crisp and the kitchen fills with the scent of roasted veggies and fragrant spices. It’s a simple yet special way to slow down and savor each spoonful as the days grow shorter.
Maple Roasted Butternut Squash Chicken Tortilla Soup
Equipment
- Baking sheet
- Large pot
- Blender or immersion blender
Ingredients
- 1 lb butternut squash, peeled and cubed seeded and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 lb boneless, skinless chicken breasts cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes undrained
- 1 tsp chipotle powder
- 1 lime juice of lime
- 1/4 cup cilantro, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss with maple syrup, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized, bubbling and slightly browned around the edges.
- While the squash roasts, cook the chicken breasts in a skillet over medium heat until fully cooked through, about 6-8 minutes per side. Let rest for a few minutes, then shred with two forks into bite-sized pieces.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the roasted butternut squash to the pot along with the chicken broth and diced tomatoes. Bring the mixture to a gentle simmer, allowing the flavors to meld and the soup to heat through, about 10 minutes.
- Puree the soup using an immersion blender until smooth and velvety, or carefully transfer to a blender in batches. Return to the pot and stir in the shredded chicken, chipotle powder, and lime juice. Adjust seasoning with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with chopped cilantro. Serve immediately, enjoying the warm, smoky sweetness and vibrant autumn hues.
With its hearty ingredients and cozy aroma, this Fall Chicken Tortilla Soup elevates the seasonal spirit. Every bowl feels like a small celebration of autumn’s flavors, blending smoky heat with sweet surprises that warm both body and soul.
Whether enjoyed on a quiet evening or served to friends during a busy week, it’s a dish that invites comfort and a little culinary curiosity. As the leaves fall outside, something about this soup makes the season feel even more special—each spoonful a comforting reminder of the joys fall brings. Enjoy every bite, and savor the moment.
