Cook1 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.
- 3 large boneless chicken breasts (cooked, shredded or cubed )
- 1 1⁄2 cups carrots (sliced )
- 2 cups celery (sliced )
- 1 large onion, chopped
- 2 (14 1/2 ounce) cans Rotel Tomatoes
- 2 (15 ounce) cans kidney beans (rinsed and drained )
- 4 cups diced tomatoes (fresh or canned )
- 6 cups water
- 6 cups chicken broth
- 3 cups corn (frozen or fresh cut kernels from cob)
- 1 teaspoon ground cumin
- 1 tablespoon canning salt
- 3 garlic cloves (minced)
- 3 chicken bouillon cubes
- Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
- Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
- 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.
- 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.
- Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
- Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
- THIS RECIPE YIELDS 7 QUARTS!