Oh my goodness, this soup is good! All of my daycare kids request this at least once a week. This is a great way to sneak in vegetables under the cheese and chips. So try this Veggie Packed Tortilla Soup out with your kids.
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Kids love this Veggie Packed Tortilla Soup!
In my daycare, we branch out from more than just the normal chicken noodle soup. My kids love every soup from Tomato Basil to Sausage and Kale and even our newest favorite Italian meatball soup. Their favorite tried and true soup is this Veggie Packed Tortilla Soup. Why you ask, because of the bright colors topped with cheese and chips. You can get a kid to eat about anything that has cheese and chips on top. LOL! This Veggie Packed Tortilla Soup has squash, bell peppers, onions, cabbage, and carrots so you know they are getting vegetables in each and every bite.
How to make your own Veggie Packed Tortilla Soup
First, you will need a large stock pot or a dutch oven. Next, chop all of your veggies you have on hand. I had cabbage, carrots, bell peppers, squash, onions, and garlic. Add all of these yummy vegetables to your pot and drizzle with olive oil.
Now for your spices!! Add in oregano, chili powder, cayenne pepper, cumin, onion powder and or garlic powder and a little salt and pepper. This infuses all of the veggies with a wonderful taste and adds so much to the soup once it’s all finished.
Just a word of advice, cook your veggies until tender but not mushy because kids don’t like mushy things unless its playdough or silly putty. So similar to this picture of yumminess below… Ahhh my mouth is watering!
Next, add in your chicken bone broth and tomatoes (I use fire roasted tomatoes) so good! I cook this covered for about 10 minutes, just long enough to soften the tomatoes and the veggies just a little more.
And don’t forget the chicken!! I usually cook and entire chicken and use the meat from it for soups and I make broth from the bones. Like using the whole buffalo.. although I don’t use the feathers.. or the giblets.. eeewww! My chicken comes pre-plucked from a local farmer. 😀
Make sure to stir in your chicken well and warm it all up a bit. I often add in a little extra seasoning around now and always, always add a little lime juice! I think the lime really sets it off!
Top with some cheese and chips! Make sure to let it cool if you are feeding this to kids! Also these cute little bowls I purchased at Ikea and they work perfectly to freeze one cup batches for quick meals. Once frozen just pop out of the bowl and store in a gallon freezer bag.
Do your kids eat soup, if so what kind do they love?
Veggie Packed Tortilla Soup
- 2 cups Cabbage- chopped
- 2 cups Carrots- sliced
- 3 medium Squash- sliced
- 2 Bell peppers- chopped
- 1 large Onion- diced
- 3 cloves Garlic- minced
- 1 Jalapeno- minced OPTIONAL!
- 1/4 cup Olive oil
- 3 tbsp Chili powder
- 2 tbsp Cumin
- 1 tbsp Oregano
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/2 tsp Cayenne pepper
- Salt and pepper to taste
- 4-6 cups Chicken bone broth
- 1 28 oz can Fire roasted tomatoes
- 2 cups Cooked Rotisserie Chicken- Chopped
- 1 tbsp Lime juice
First. you will need a stock pot or a dutch oven. Then chop all of your veggies and add them to your pot and drizzle with olive oil and your spices. Put the lid on and cook over med heat until tender but not mushy.
Once your veggies are tender you can add your chicken broth and tomatoes. I usually add in all 6 cups but you can add less. Cook again on medium for about 10 minutes. Just long enough to soften your tomatoes and the rest of your veggies.
Next, add in your cooked chicken and lime juice and give it a stir. Season your soup to taste.
Now serve in a bowl topped with cheese, chips, cilantro and salsa if you like it hot!