📝 About This Recipe
This kid-friendly version of the classic Mexican favorite captures all the savory, comforting depth of traditional tortilla soup without the spicy heat. We use sweet corn, aromatic mild aromatics, and a rich golden broth to create a bowl that is both nourishing and exciting for little palates. It is the perfect 'build-your-own' dinner that encourages children to interact with their food through crunchy toppings and creamy finishes.
🥗 Ingredients
The Soup Base
- 2 tablespoons Olive Oil
- 1 Yellow Onion (finely diced so it 'disappears' into the soup)
- 3 cloves Garlic (minced)
- 1 Red Bell Pepper (finely diced for sweetness, not heat)
- 1 teaspoon Ground Cumin (for earthy flavor)
- 1/2 teaspoon Mild Smoked Paprika (adds color and depth without spice)
- 6 cups Low-Sodium Chicken Broth (high quality)
- 8 ounces Tomato Sauce (plain, canned sauce for a smooth texture)
Hearty Additions
- 1.5 pounds Chicken Breast (boneless, skinless)
- 1 cup Sweet Corn (frozen or canned)
- 15 ounces Black Beans (one can, rinsed and drained)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Salt (adjust to taste)
The Toppings (The Fun Part!)
- 2 cups Tortilla Strips (store-bought or homemade)
- 1 cup Mild Cheddar Cheese (shredded)
- 1 Avocado (diced into small cubes)
- 1/2 cup Sour Cream (for a creamy finish)
- 1/4 cup Fresh Cilantro (chopped, optional for kids)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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2
Add the finely diced onion and red bell pepper. Sauté for 5-6 minutes until the vegetables are soft and the onion is translucent. Do not let them brown.
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3
Stir in the minced garlic, ground cumin, and mild smoked paprika. Cook for just 60 seconds until fragrant to wake up the spices.
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4
Pour in the chicken broth and the tomato sauce. Stir well to combine the base.
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5
Gently place the whole chicken breasts into the liquid. Bring the soup to a gentle boil, then immediately reduce the heat to low.
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6
Cover the pot and simmer for 15-20 minutes. Check the chicken with a meat thermometer; it should reach an internal temperature of 165°F (74°C).
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7
Using tongs, remove the chicken breasts to a plate or cutting board. Let them rest for 5 minutes.
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8
While the chicken rests, add the black beans and sweet corn to the pot. Increase the heat slightly to warm them through.
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9
Use two forks to shred the chicken into bite-sized pieces that are easy for children to chew.
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10
Return the shredded chicken to the pot. Stir in the fresh lime juice and salt.
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11
Taste the broth. If it needs more brightness, add a tiny splash more lime; if it needs more depth, add a pinch more salt.
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12
Ladle the warm soup into bowls and let the kids go wild with the toppings! Start with the cheese so it melts, then add the crunchy strips and creamy avocado.
💡 Chef's Tips
For extra picky eaters, blend the sautéed onions and peppers with a little broth before adding the rest of the ingredients to create a 'hidden veggie' smooth base. Use a rotisserie chicken to save time; simply shred it and add it at the end instead of poaching breasts in the broth. If you want a thicker soup, crush a handful of tortilla chips and stir them directly into the broth 5 minutes before serving. Always rinse your black beans thoroughly to keep the broth looking golden and bright rather than murky. Make sure the red bell pepper is diced very small—it provides a natural sweetness that balances the savory broth perfectly.
🍽️ Serving Suggestions
Serve with warm cheese quesadilla 'dippers' cut into long strips. A side of mild Mexican rice helps make this a very filling meal. Offer a 'Topping Bar' in a muffin tin so kids can easily pick their own garnishes. Pair with a glass of cold milk or a refreshing hibiscus tea (Agua de Jamaica) for a complete experience. For dessert, a simple plate of sliced mango with a squeeze of lime is the perfect palate cleanser.