The real fun here is in the garnishes. If you don't feel like frying the tortillas, lightly crush a few handfuls of tortilla chips instead. (It is highly unlikely you will receive any complaints from the peanut gallery.)
You can make the soup up to four days ahead. When you're ready to serve, reheat and add the lime juice and toppings.
Let the kids choose and arrange their own salad ingredients. You can use nearly anything. Think shrimp, apples, ham, cucumber... if you can line it up, it's fair game.
To make this salad vegetarian, substitute chickpeas for the chicken.
The title of this recipe may not make your mouth water, but the actual meal will. Amp up the dish for adventurous eaters by adding pesto in Step 3 or to individual servings.
Think of the recipe as a template, and swap ingredients in and out as you like, such as kale and/or cauliflower for the broccoli.
From the book DINNER SOLVED! by Katie Workman. Copyright © 2015. Reprinted by arrangement with WORKMAN PUBLISHING CO., INC. All rights reserved.
Originally published in the August 2015 issue of Parents magazine.