Mexican Mason Jar Soup
This Mexican soup in a jar offers both convenience and taste because all you have to do is add water, and it's ready to enjoy. It simplifies meal preparation without compromising on flavor, making it a delicious and hassle-free option for lunch or dinner on the go.
Servings: 1 servings
Calories: 283kcal
Ingredients
- 1/4 cup tomatoes, diced roasted tomatoes, Rotel, or pico-de-Gallo
- 1/4 cup kernel corn frozen corn works great
- 1/4 cup avocado diced into chunks
- 1 tablespoon onion, diced optional if using pico
- 1 tablespoon cilantro, chopped optional if using pico
- 1 cup cooked rice
- 2 cups boiling hot water
Soup Base
- 2 teaspoons vegetable bouillon try our homemade recipe linked here
- 1 teaspoon lime juice
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- You can make a single jar serving, but I prefer to batch cook and make a few jars at a time. The ingredients listed are for one jar, so you’ll need to double, triple, etc if you are making more.
- Begin by choosing ingredients for each jar depending on how long it will be before you use them. For instance, I would only add fresh avocado to a jar I plan to eat within a couple of days. Chop the ingredients into small pieces and drop them into the canning jar(s).
- Add the 4 soup base ingredients to the jar–veggie bouillon, lime juice, salt, and pepper–to the jar as well as any add-ins that you might like from the suggested list. Tighten the lid on the jar and refrigerate.
- When you are ready to eat, boil 2 cups of water and pour over the ingredients in the jar. Remember to make sure your jar has reached room temperature before adding boiling hot water. Tighten the lid back down on the jar and allow it to set for 4-5 minutes. Do NOT shake the jar because pressure builds up from the hot water.
- Alternately, if you don’t have access to a kettle for hot water, remove the lid, fill the jar with 2 cups of cold water, and microwave for 3-5 minutes on high power. You can also use water from the coffee pot.
- Once the time is up, STIR AND EAT! Be sure to read the safety precautions above for making soup in a Mason jar.
Video
Notes
Tips & variations:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Tomatoes- There are several options for the tomatoes in this recipe depending on what you have on hand. I like to use pico-de-gallo because it’s fresh and easy, but I have also used fresh-chopped, canned fire-roasted tomatoes, as well as Rotel in a pinch and they have all worked well.
Speed it Up- Pico de gallo is a type of fresh salsa made from tomatoes, onions, cilantro, and seasonings. It can be used with tortilla chips, tacos, burritos, rice, scrambles, soups, and more. Obviously, you can buy and chop these ingredients yourself, but if you’re looking for ways to speed up your meal prepping check the produce section of your local grocer for fresh pico. I’ve even frozen my pre-packaged fresh pico and used it in soups later and it works great!
Frozen veggies-Frozen corn and avocado work very well in this soup-in-a-jar recipe. You don’t need to thaw them. Just toss them in and they’ll be thawed by the time you eat.
Avocados- Frozen avocado chunks are perfect for this recipe. They stay firm and green longer than fresh avocado (if you use citrus juice when you freeze them), they are pre-chopped for you, and they’re also available in most grocery store freezer sections so if you’re looking for shortcuts with this recipe give them a try.
Soup Storage- This soup base can be stored in the fridge for up to 5 days. It’s fine to food prep and add all of the ingredients ahead of time if they won’t spoil before you consume them. For instance, I would use my jars with avocado at the beginning of the week or add the fresh avocado the night before.
Jar Size- Use a 24oz or 32oz canning jar with a wide mouth. A wide mouth makes it easier to add ingredients and to eat from. Any quart-size wide-mouth canning jar and sealable lid will work (Ex: Ball, Mason, Anchor, etc.) Your jar needs to be able to withstand boiling water temperatures without cracking. Most smooth-sided jars are not designed to be used at high temperatures.
Nutrition
Serving: 1jar | Calories: 283kcal | Carbohydrates: 56g | Protein: 6g | Fat: 7g | Sodium: 402mg | Fiber: 6g | Sugar: 3g