Taste, nutrition and general deliciousness aside, for us the true joy of making (and enjoying) this chunky soup was being able to clean our (overburdened) fridge and freezer - just in time to stuff it full of fresh Ontario (not to mention backyard) produce. With a season this short and sweet, you need to snatch the opportunities when they present themselves! To add a little extra heartiness to our bowls, I dug into my dry storage and chose a rice and legume mixture called Aztec Blend™ that added a wholesome, slightly nutty aspect to the rest of the meal.
Is it truly Aztec? I'm going to say no... so don't email me to tell me how off I am. But is it delicious and golden enough to win over Cuzco? You bet!
Shared with Waste Not Want Not Wednesday and Gluten Free Fridays
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Aztec Chicken Soup
Makes 10 (lunch-sized) servings
8 cups corn stock
3 ½ cups roasted diced tomatoes (I used home-roasted but I like these too)
1 large carrot, diced
1 acorn squash, peeled and cut into 1/2" pieces
1 jalapeno pepper, minced
6 cloves garlic, minced
1 yellow bell pepper, diced
1 tbsp onion powder
1 tsp coriander
1 tsp paprika
1 tsp smoked salt
1 cup Aztec Blend™ (see note)
1 lb cooked, diced skinless chicken breast
- Combine all the ingredients (except the Aztec Blend™ and chicken) in a stockpot and bring to a boil.
- Reduce to a simmer, cover and cook 10 minutes, until carrots and squash are half cooked.
- Stir in the Aztec Blend™ and chicken and cook, uncovered, for 25 minutes, until vegetables and grains are tender.
- Serve immediately or freeze for later.
Total Fat: 1.9 g
Cholesterol: 28.1 mg
Sodium: 553.2 mg
Total Carbs: 26.9 g
Dietary Fiber: 4.0 g
Protein: 14.5 g
*Note: Aztec Blend™ is a combination of Colusari™ Red Rice, long-grain parboiled brown rice, green split peas, yellow split peas, red lentils and amaranth made by InHarvest - I bought mine at Bulk Barn but you can get it here too