We are still hanging strong on GAPS intro, and I’m not sure when we’ll venture off of it, but I’m enjoying the healing benefits we’re experiencing for the time being! I’ve had to continue getting creative while we are eating a TON of soup, because having the same soup every day becomes so monotonous. I’ve been making this chicken enchilada soup for a couple weeks now, and as we’ve been able to add in more foods like avocado and spices, it just keeps getting better. Even on early stages, without those things, though, this soup is pretty great- and a nice change from typical bland soups.
I’ve been taking advantage of organic tomato puree as a way to quickly flavor stocks and soups. While tomatoes can cause inflammation for some people (particularly those with an autoimmune disease), we don’t seem to have any trouble with them. And while foods should be prepared freshly in your kitchen, I’ve found that this is a corner I feel fine about cutting. I make sure to buy pure, organic tomato puree in a jar (not a can), so I’m not adding any non-GAPS intro foods or ingredients. This is a great one to try. However, you can easily puree fresh, organic or homegrown tomatoes in your blender and use in the soup as well.
Be sure to check out how to make poached chicken so you’re prepared with chicken stock and shredded meat for this recipe!