Serving Soup to Fussy Eaters | Mexican Chicken Soup Recipe and Serving Tips | By Feeding Therapy Specialist Nutritionist - Simone Emery

Mexican Chicken Soup

Last updated: 02 December 2019

In 2015, I set myself a Pinterest challenge where I recreated the first Pinterest post in my feed (whatever it was!) And I would write an article on how I spun that idea into something relevant for kids. So, in March 2015 this recipe for making a Mexican Soup was devised.

To be honest, I couldn’t believe how creamy the avocado was to add to the soup – I had NEVER thought to add it in cubes like that at the end before! The lime adds a whole new level to this soup.

Mexican Chicken Soup

Course: DinnerCuisine: MexicanDifficulty: Medium
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 2-3 chicken thigh fillets

  • 2-3 tsp olive oil

  • 2 shallots (green onions), chopped

  • 2 cloves garlic, crushed

  • 750ml low sodium chicken stock

  • 2 fresh tomatoes, diced

  • 1/2 tsp ground cumin

  • 1/3 cup fresh coriander, chopped

  • 3 tbsp fresh lime juice

  • 1 medium avocado, chopped

  • Optional serving suggestions: tortilla wraps, fresh coriander, sour cream, grated cheese melted on mountain bread, grilled corn

Directions

  • In a large saucepan, heat the olive oil over medium heat.
    Add shallots and saute until tender.
  • Add garlic and stir for 20 seconds before adding the stock, tomatoes, chicken and cumin.
  • Bring to the boil and then reduce heat, cover with lid and simmer. Stir the soup occasionally, until chicken has cooked through. It takes 10 – 15 minutes depending on thickness of the chicken.
  • Remove the cooked chicken from the saucepan and let rest on a cutting board for 5 minutes. Shred the chicken using two forks and return it to the soup. Stir in most of the fresh coriander and lime juice.
  • Add the cubes of avocado just before serving and sprinkle on the reserved coriander as a garnish.

Notes

  • To serve this soup to my children, I have strained the broth and added it to a tea cup. I give them the option of adding the avocado & coriander garnish themselves. (see picture below). It is always a great idea with mixed texture foods like this to present the “work” that a child has to do with the food at a level where they can participate. Children develop their oral motor skills for a period of 2-3 years and a soup, like this with all the trimmings added to the bowl, is at the higher end of this skill level.
  • Chicken pieces strained from this soup make great finger food too!
One pot of Mexican Chicken Soup
with a few serving options to encourage children to feel confident in trying soups.

Serving ideas for fussy / picky eaters:

1) strain out some chicken to serve on a plate next to some bread. They can be used as chicken and bread dippers.

2) serve plain broth in a mini tea cup or small glass as a warm “drink” – a straw is handy too for our learning motor-planners.

3) serve the avocado cubes and coriander to enable them to make decisions on what they eat from what is offered.

4) team it with this nacho food chaining article to bring some more options to your family meal.

Strained soup broth in a tea cup to make the "work" of soup easier
Strain the broth into a tea cup for children to learn about the flavours.

Here are 5 of my other soup recipes that may inspire you too.

1. Roasted Carrot, Fennel and Apple Soup

2. Butternut, Cauliflower and Lentil Soup

3. Chicken and Corn Soup

4. Simple Fish Soup

5. Creamy Corn, Potato and Bacon Soup topped with Popped Corn (and a sensory meltdown) – This one focuses on why a sensory meltdown can occur and ways to help children when the feel overwhelmed with the smell, look or taste of foods.

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