Mexi-Cali soup

This archived article was written by: Toby Foster

Since we are heading into the time of year when everyone is getting sick, I decided to share the soup I make when I start feeling under the weather. I got this recipe from my aunt and am not sure where she found it, but it is easy to make, tastes great and excellent when you are sick.
Making a vegetarian variation of this soup is really easy. The cream of chicken soup can be substituted with cream of mushroom soup; you can replace the chicken broth with vegetable stock, and switch the chicken meat with red beans.
This soup combines all the healthy attributes of the ingredients into one, allowing your body to take advantage of all of them and begin recovering. The cream of potato soup and Mexicorn are both high in starch which gives your body the long term energy needed to fight sickness. Recent studies have even shown that increasing your corn intake will reduce your chances of contracting diseases in the first place and help regulate blood sugar.
Rotel is a combination of tomatoes and green chilies. Both of these are high in vitamin C and vitamin B. Vitamin C is an important element in your immune system and vitamin B helps your body process and transport nutrients making you feel better even if you are still sick.
The chicken-based ingredients are rich in proteins that your body needs to make antibodies. These protein structures are incredible. They are custom made to match any bacteria or virus attacking your body. The viral antibodies attach to viruses disabling them and the bacterial antibodies will actually rip holes in their target killing the bacteria instantly.
I like to add sour cream cheese and lime juice to mine, but these are not required. The lime juice has more vitamin C, but if anything the cheese and sour cream make the soup worse for you. But who wants to eat something that doesn’t taste good especially if you are sick.
On top of this recipe being good for you, it is easy. Anytime you are sick, you don’t want to get out of bed, let alone cook. With the simplicity of this soup there is little effort to it allowing you to focus on getting healthy.

Mexi-Cali Soup

• 1 can cooked chicken breast

• 1 can chicken broth

• 1 can cream of chicken soup

• 1 can cream of potato soup

• 1 can southwest corn

• 1 can Rotel

Open the chicken and break or cut the chunks of meat into smaller pieces. Combine all ingredients into a pot and cook on high heat, stirring occasionally, until it reaches a low boil. Serve with sour, cheese and/or lime juice. Refrigerate leftovers.