Chicken_Taco_Soup
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

  1. Heat olive oil over medium heat in a large soup pot.
  2. Cook onions until they are slightly translucent, and then add tomato paste, red pepper puree, butternut squash puree. Stir to combine.
  3. Add chicken broth and bring to a simmer for another 10-15 minutes, stirring occasionally.
  4. Add chicken and simmer for another few minutes.
  5. Add lime juice and season with salt and pepper to taste.
  6. Remove from heat and ladle into individual bowls.
  7. 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!
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