Even baby can enjoy this nutritious and fun meal!
One dish the whole family can enjoy—baby too—with just a few modifications. Great for cozying up on fall evenings or football game get-togethers!
Prep time: 15 minutes
Total time: 15 minutes
Serves 4-6 adults
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- ½ medium onion, diced
- 1/4 tsp chili powder
- 1 pound ground chicken
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 1 can (15 ounces each) black beans, rinsed and drained
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1 package (10 ounces) frozen corn kernels
- Coarse salt and ground pepper
- 1 cup crushed tortilla chips, plus more for serving (optional)
- 1 Tbsp fresh lime juice
- 1 ripe avocado, diced
- 2 Tbsp chopped cilantro
- ½ cup grated Monterey Jack cheese (or other hard cheese)
- In a large saucepan, heat oil over medium heat. Cook garlic, onion and chili powder until fragrant, about 1 minute. Add ground chicken and sauté until cooked, 5-7 minutes. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
- Bring soup to a boil; reduce to a simmer.
Remove ½ cup of soup and let cool. Add the soup to the food processor with ½ tsp cilantro and 2 ½ inch diced portions of avocado. Pulse the mixture in the processor until the desired smooth or chunky texture.
For the rest of the family, add tortilla chips and cook until softened, about 2 minutes. Remove from heat; stir in lime juice, cilantro, avocado and season with salt and pepper. Sprinkle with cheese before serving.
Chili may not immediately come to mind when you think of a great recipe for your baby! But I'd love to hear how this worked for you as a way to cook for baby and the rest of your family at the same time.
Posted on October 21, 2011 | Filed under: Recipe
I've heard of so many parents who struggle with mealtimes. But if it tastes good, she's going to want to eat it.
Amery and baby Kennedy