Chicken Mexican Soup ( for Canning )

Recipe by Belinda M.
READY IN: 4hrs 30mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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