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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Mexican Soup ( For Canning )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions