Chicken Mexican Soup ( for Canning )

"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."
photo by Gretchen G. photo by Gretchen G.
photo by Gretchen G.
photo by Belinda M. photo by Belinda M.
photo by dmsgrl photo by dmsgrl
Ready In:
4hrs 30mins
1 7 Quarts Soup




  • 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.

Questions & Replies

default avatar
  1. Bonnie H.
    Can i email recipe to myself?
  2. Sassysouth22
    Can I use dried beans?
  3. Bonnie H.
    Is there a way to print recipes from here?
  4. Fallon A.
    Possibly a dumb question, I have never canned before. How do you store canned items once they are done and how long are they good for?
  5. Kim Z.
    The recipe calls for 3 chicken breasts, is that whole (2 sides) or half breasts? I'm trying to find a recipe to use up some of my last 10 lbs chicken breast for canning.


  1. monique_olguin900
    Doubled this recipe and I got 16 qts! I edited a little bit.....instead of boiling the chicken I baked it with a little olive oil and paprika, salt, pepper over it, then I shredded it. I also added cilantro. Canned up really nicely!
  2. rythmbluz
    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!!
  3. Crystal G.
    I have made this recipe several times. I prefer black beans over kidney. I also add mexican oregano to mine. 1-2 tablespoons crushed. It turns out fantastic and looks beautiful in the jar.
  4. Janet R.
    Delicious!! My new favorite canning recipe. A must try!
  5. Caitlin C.
    First time canner. Do you cook all ingredients prior to canning or does the canning process cook the ingredients? thanks


  1. Leigh30263
    I made this recipe and it was fabulous. I used black beans in place of the kidney beans. I am looking for more fantastic soups to can.
  2. dmsgrl
    Thank you for this recipe! Love it! I used turkey instead of chicken. Made a big pot of stock from a turkey carcass and then used it as the base for this soup. I made mine a bit more chunky (extra cans of beans) and a bit spicier (extra can of RoTel, red pepper flakes) and my husband LOVED it. Doubled the recipe. Processing one batch tonight. Will bring back to a boil and process the second batch tomorrow. I'm always looking for new pressure canning recipes and this one is unique. Plus it enabled me to use up a turkey carcass! Win in!



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