Tortilla soup for pregnancy (customized)

Tortilla soup is one of my fav…. I can never get enough of a good one.

Since I am pregnant, I thought I should give it a try on customizing the recipe for pregnant ladies.

Calling out a few areas how this soup has been altered:

  • Used BPA free canned tomato sauce and diced tomato
  • Added lentils – rich in iron, fiber, folate
  • Increased avocado serving – folate, vitamin B
  • Cooked fresh chicken stock 


Step 1:

Similar to most of my soup base, add 3 large chicken thigh with skin removed into a pot. Add 6 cups of water and bring it to boil


Step 2:

In parallel, dice 1 whole onion, three clove of garlic and stir fry with olive oil until soft and slightly browned. Dice 2 yellow squash on the side (you can also add carrots, celery or other vegetable of your choice).


Step 3:

When chicken soup starts to boil, remove the white froth and add 1 cup of green lentils, cooked onion and garlic, yellow squash and lower the heat to medium to boil for 20 min.



Step 4:

Add 2 cans of BPA free tomato sauce and 2 cans of BPA free diced tomato. For flavor, add 1 tablespoon of red chilli powder, 1 tablespoon of dried oregano and some salt. Lower the heat to low and continue to boil at low heat for 15 min.



Step 5:

The soup is now ready to be served. Add half a sliced avocado and enjoy the soup!

ready soup