Southwest Soup

The other day I sat down to think of a few meals that I could put together for Syd. Lately I have been trying to make "grown up" versions of Sydney's meals for David and I. I means that I can hit two birds with one stone and make a mountain of pre-made meals for the whole family.

I decided to put together Chicken, Black Bean & Butternut Squash soup for Syd, so I had to come up with a recipe using the same ingredients for David and I. The Southwest Soup was the perfect solution.

- 6 Cups of Cooked & Mashed Butternut Squash

- 1 Can of Rinsed Black Beans

- 1 Can of Corn Niblets

- 4 Chicken Breasts Cubed

- 2 Cups of Mild Salsa

- 4 Cups of Vegetable Broth
- 1 Tbs Chopped Cipotle Peppers

- 4 Tbs Fresh Chopped Cilantro

- 4 Crushed Garlic Cloves

- 1 Onion Chopped

For Tortilla crisps:

- 2 Tortillas

- Cooking Spray

Add a small amount of olive oil to medium sauce pan. Cook cubed chicken through. Add a pinch of salt and pepper and set aside. Peel, boil, and mash the butternut squash. In a large slow cooker combine all ingredients. Set to cook on high for 4 hours or low for 8.

To make the tortilla crisps to top the soup, slice the tortilla into thin strips. Lay the strips on a cookie sheet and spray with cooking spray and season with a bit of salt. Bake in the centre of the oven at 350C until crisp.

Spoon soup into bowl. Top with a spoonful of sour cream, a few tortilla crisps and a sprig of fresh cilantro.... Enjoy!

Freezer Option

Once soup is cooked allow to cool. Spoon into silicone muffin molds and freeze. Once the soup is frozen, pop out of molds and store in freezer bags in the freezer. Soup can be stored up to three months.

Baby Food Option

In blender or bullet combine:

- 3/4 Cup Cooked Chicken Breast (unseasoned)

- 3/4 Cup Rinsed Black Beans

- 3/4 Cup Cooked Squash

- 1 Cup Vegetable Broth

Blend to desired consistency. Freeze in smaller portions