Chicken Mexican Soup ( For Canning ) Recipe

Name: Chicken Mexican Soup ( For Canning )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
7
THIS RECIPE YIELDS 7 QUARTS!

1295

kcal

Calories

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large boneless chicken breasts (cooked, shredded or cubed ), 1 1/2 cups carrots (sliced ), 2 cups celery (sliced ), 1 large onion, chopped, and more.

Yes, Chicken Mexican Soup ( For Canning ) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Mexican Soup ( For Canning )

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