After my success with the tortilla soup, I thought I’d try another soup recipe for my son. He generally refuses to eat soup, but once again – he liked this one a lot! We can’t eat tortillas right now, so this was a good substitute that included all the ingredients on his “approved” list. It was inspired by “Tricky Taco Soup” in The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals by Missy Chase Lapine.
Chicken Taco Soup (Nicholas Rating = 300 Thumbs Up!)
1 Tbsp Olive Oil
1 medium onion, pureed or very finely chopped
(2) 6-oz cans of Tomato Paste
(2) 14-oz cans of reduced-sodium Chicken Broth
½ cup water
½ cup butternut squash puree*
½ cup roasted red peppers, pureed
3 boneless, skinless chicken breasts, cooked and shredded
2 tsp fresh lime juice
Salt and pepper to taste
Guacamole, dairy-free cheese, dairy-free sour cream for garnish
- Heat olive oil over medium heat in a large soup pot.
- Cook onions until they are slightly translucent, and then add tomato paste, red pepper puree, butternut squash puree. Stir to combine.
- Add chicken broth and bring to a simmer for another 10-15 minutes, stirring occasionally.
- Add chicken and simmer for another few minutes.
- Add lime juice and season with salt and pepper to taste.
- Remove from heat and ladle into individual bowls.
- Garnish as you choose!
*Directions for making purees –
- Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
- NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!