Fall Soup Recipes

By Elias Carter

Fall Chicken Tortilla Soup with a Cinnamon Twist

As the leaves start to turn and the air becomes crisp, I find myself craving dishes that warm from the inside out. This soup isn’t just about comfort; it’s about capturing the essence of fall. The fragrant aroma of cinnamon and smoked paprika mingles with the earthy scent of roasted chicken, filling my kitchen with a cozy promise.

Each spoonful offers a symphony of textures—tender chicken, silky broth, and crunchy tortilla strips—paired with a surprising hint of sweetness from caramelized onions. It’s a reminder of childhood fall festivals, where spices and nostalgia collide in every bite. This recipe is my reminder that simplicity can be profoundly satisfying, especially when it’s layered with flavors that evoke the season’s magic.

Fall Chicken and Tortilla Soup

This chicken tortilla soup combines tender shredded chicken, fragrant spices, and caramelized onions in a rich, flavorful broth. Topped with crunchy tortilla strips and served warm, it features a comforting texture and a harmonious blend of savory, sweet, and smoky notes evocative of autumn flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts can also use thighs
  • 2 tbsp olive oil
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes preferably fire-roasted
  • 4 small corn tortillas cut into strips
  • to taste salt and pepper
  • 1 cup shredded cheese such as monterey jack or cheddar

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Baking sheet
  • Tongs

Method
 

  1. Place the chicken breasts in a large pot and cover with water or broth. Bring to a simmer, then cook until the chicken is cooked through, about 15 minutes. Remove the chicken, let it cool slightly, then shred with two forks.
  2. In the same pot, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and fragrant, about 10 minutes. This helps develop a sweet, savory base flavor.
  3. Add the minced garlic, cinnamon, and smoked paprika to the onions. Stir and cook for about 1 minute until the spices are fragrant and the mixture bubbles slightly.
  4. Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a gentle simmer, stirring occasionally to combine all the flavors.
  5. Stir in the shredded chicken and season with salt and pepper to taste. Let the soup simmer gently for another 10 minutes so the flavors meld together.
  6. While the soup simmers, preheat the oven to 375°F (190°C). On a baking sheet, spread the tortilla strips in an even layer and bake until crispy and golden, about 8-10 minutes. Tongs help turn them for even crispness.
  7. Taste the soup and adjust seasoning if needed. Ladle the hot soup into bowls, sprinkle with shredded cheese, and add crispy tortilla strips on top for a crunchy contrast.
  8. Serve immediately, allowing the cheeses to melt slightly into the hot broth and the tortilla strips to add crunch with each spoonful. Enjoy the warm, spiced flavors of autumn.

Notes

For extra depth, garnish with chopped cilantro or a squeeze of lime. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stove.

As I ladle the last of it into my bowl, I feel grateful for the simple pleasure of a homemade, seasonal soup. Each bowl feels like a small celebration of autumn’s bounty and the flavors that come with it.

There’s a certain magic in taking time to gather ingredients, savor aromas, and enjoy slow, comforting meals. This soup is more than just a recipe—it’s a small ritual rooted in the heart of fall.

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