- 32 oz salt free chicken broth
- 3/4 cup lemon juice
- 1/2 cup lime juice
- ~ 15 cilantro clusters
- 1 family size tomato soup (or 8 oz tomato paste and 24 oz water)
- 1 box V8 Southwestern Corn soup
- 2 cups white rice
- 1 can black beans
- 1 can chili beans
- 1.5-2 lbs chicken
- 5-6 medium carrots
- 2 tomatoes
- 3 avocados
- 3 medium yellow squash
- 2 green papers
- 6 chili verde peppers
As with our other spicy meals, this soup contains lots of sodium. As I go along, I will give you the modifications.
First, pour salt free chicken broth, lemon juice, and lime juice into your pot with the rice on high heat. Give the rice a five minute head start to soften before you add other ingredients. I would take this time to prepare your avocados as they are a bit more time consuming to cut. After your rice has softened a bit, add the tomato soup, cilantro, V8 Southwestern Corn, chicken, and both beans. Use tomato paste cut with three parts water and non-canned beans to reduce sodium content. More market like grocery stores sell raw beans. Keep the soup on high heat for another 5-10 minutes.
While you base it cooking, chop and add your vegetables in order of longest cooking time: carrots first, green peppers, chili verde peppers, squash, tomatoes, and avocados. Reduce the heat to medium, cover, and let cook for another 10 minutes.
When blending, keep the ratio of 1 scoop of substance to one (or one and a half) scoop of broth. Start the blender on medium for a few seconds and then increase to a high setting. This decreases the splatted effect and yields a smoother consistency. If you are left with too much broth or too much substance at the end, blend the last of your soup then pour all your jars back into the pot, stir, and re-jar. This will help keep a uniform taste and consistency across all your jars.
This is a rice based soup, so it’s very important to stir regularly from the beginning. If you want a little more bite in your soup, add 1-1.5 tablespoons of cayenne pepper initially. Adding it from the start really lets the flavor mix and reduce in your broth base. White rice has many benefits to people with digestive issues (blog idea!), but you can add different rices if you can tolerate them and prefer. White rice mainly thicken the base without strong flavor. Brown or long-grain rice will add a little flavor and make it taste more like it’s a corn shell taco verses a flour shell taco. Who doesn’t want to choose their shell for their taco (soup)!
This soup has a higher fat content from the avocados. However, it’s good fat and necessary for energy. You can also add creole beans instead of chili beans if you want a little more healthy fat and filling meal. As always, if you spice too much or it comes out too thick, add a bit more water upon reheating.
I adore this soup. I think it will easily become one of our most followed. If you are able to drink (I am not), nothing goes better with this soup than a nice, cold cerveza, so I am told by my wonderful husband.