Tex Mex Chicken Soup

I've already talked a lot about Roo's oral delay and textural sensitivities. Thankfully his tolerance to anything bready, beany, mushy, gushy, or slippery is improving but we are still no where near stew territory. He's more of a single ingredient kind of guy. That is why I love recipes that can be easily deconstructed to suit his needs, but still end up looking and tasting like real, actual grown-up meals when they're put together. Like this...

Tex-Mex Chicken Soup
adapted from Cooking Light (June 2012)

2 tbsp. olive oil
1 cup red onion, chopped
3 cloves garlic, minced
4 mini sweet peppers, red, yellow, or orange, chopped
1 jalapeño, seeded and minced
1 tbsp. smoked paprika
2 tsp. crushed red pepper (reduce to 1 tsp. if sharing with spice-averse guests)
1/2 tsp. salt
1/2 tsp. black pepper
3 cups cooked, shredded chicken
2 cups corn kernels (fresh or frozen)
4 cups chicken broth
2 tomatoes, chopped
1 15-ounce can black beans, drained and rinsed
1/4 cup cilantro, chopped
1/2 cup queso fresco, crumbled
1 lime, cut into wedges
tortilla chips

1. Heat a Dutch oven or other large pot over medium-high heat. Add the oil, onion, garlic, peppers, and jalapeño. Saute for a 3 minutes. Add paprika, crushed red pepper, salt, and pepper. Cook for 30 seconds.
2. Add the chicken, corn, broth, tomatoes, and beans. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve with cilantro, queso fresco, lime wedges, and tortilla chips. 

Then, make deconstructed plates for the kiddos using the ingredients on hand. Everybody wins.