Chicken Tortilla Soup recipe
As a mum and nutritionist, I love Mexican food. I love the flavours and the use of herbs & fresh produce. I also love that, like the principles of the Mediterranean diet, this style of eating encourages family interaction. When I cook Mexican food for our family, I fill the centre of the table with little bowls of different coloured vegetables & toppings; diced tomatoes, finely chopped cilantro, shredded purple cabbage and lettuce, cubes of mango, corn, black beans, grated cheese, sour cream and avocado are our staples. Everything is on its own, which allows everybody to chose what combination works best for them. This works well with fussy eaters and takes the pressure off everybody in the family. I always make sure there is a favourite of everybody and suggest choosing at least two different plant-based toppings to add to their meal. The choice of toppings is entirely up to them. This creates a sense of autonomy and is especially useful for those with strong-willed and fiercely independent children. It also works when different members of the family have different nutrition and calorie needs.
This is a great way to use up any leftover roast or BBQ chicken. In fact, this recipe was written as part of my two-part recipes for time-saving hacks for creating healthy habits. For those of you around the world celebrating Thanksgiving next week, this is perfect for using up the leftover turkey from your celebrations. Just swap the chicken to use up any turkey leftover.
To help cater to the variety of nutritional needs that I come across in my clinical practice, this recipe is low carb, low allergen (DF & GF), inexpensive, and quick to prepare.
I hope you enjoy it.