I mistakenly only used six cups of no-chicken broth (and no water) and found that even six cups of broth was too much. It watered down the chile puree. I compensated for taste by adding chilli powder, cumin, and a packet of Goya Sazon Achiote. I did not want to use tofu and greens and added black beans and corn instead- and with the tortilla chips, avocado, and cheese, it was so good. My take away from making this soup is understanding that the four cups of broth and four cups of water is too much. Next time, if using the eight cups of liquid, I will double the negro chiles and canned diced tomatoes.