Chicken Mexican Soup ( for Canning )

Total Time
4hrs 30mins
3 hrs
1 hr 30 mins

A canning recipe for Chicken Mexican Soup. I came up with this great tasting soup by following safe canning guidelines. I pressure can soup every summer to enjoy through the winter. It is easy and taste great! This recipe makes 7 quarts.

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  1. Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
  2. Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
  3. In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
  4. Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
  5. Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
  6. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
Most Helpful

This is EPIC, I made this last Thursday, had jars ready to a call that my family was coming for a 4 day weekend so it never made the first jar..They loved it..served it with fresh lime pico de gallo..and tortillas..made a geat crowd pleaser dinner with not a drop left.I did use black beans as opposed to kidney beans and used an extra can of rotel,one hot one medium..very snappy..I hope the next round makes it into jars!! Bring on the canning recipes!!

5 5

I am canning this at this moment. I doubled everything and got 7 full wide mouth QT and 7 full wide mouth PT. It smells so great the kids can't wait to try it!!!

4 5

Made it with rinsed black beans instead. Yum!