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