Mexican Chicken Soup Recipe

Name: Mexican Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts Chicken Broth; 4 whole Large Chicken Breasts, Cut Into Chunks; 1 can (450ml Size) Kidney Beans, Drained And Rinsed; 3 whole Large Carrots, Diced; 4 whole Large Tomatoes, Diced; 5 stalks Celery, Sliced; 1 whole Large Onion, Chopped; 3 cups Fresh Or Frozen Corn Kernels; 1-3/4 teaspoon Cumin; 1-3/4 teaspoon Pepper; 7 teaspoons Pickling Salt; 3-1/2 teaspoons Chili Powder; 3-1/2 teaspoons Minced Garlic

Servings: persons

2 quarts Chicken Broth
4 whole Large Chicken Breasts, Cut Into Chunks
1 can (450ml Size) Kidney Beans, Drained And Rinsed
3 whole Large Carrots, Diced
4 whole Large Tomatoes, Diced
5 stalks Celery, Sliced
1 whole Large Onion, Chopped
3 cups Fresh Or Frozen Corn Kernels
1-3/4 teaspoon Cumin
1-3/4 teaspoon Pepper
7 teaspoons Pickling Salt
3-1/2 teaspoons Chili Powder
3-1/2 teaspoons Minced Garlic

1
Note: You will place all the ingredients directly into 7 clean and sterilized quart jars.
2
Heat chicken broth in a large saucepan to a simmer. Divide chicken, beans, and veggies equally into the jars. For the spices, place the following amount into each quart jar:
3
1/4 teaspoon cumin
4
1/4 teaspoon pepper
5
1 teaspoon pickling salt
6
1/2 teaspoon chili powder
7
1/2 teaspoon minced garlic
8
Ladle the hot chicken broth into each jar, leaving 1 inch head space. If the jars are not full enough, add boiling water or more veggies. Seal with hot, sterilized lids and rings, not too tight.
9
Process in pressure canner at 12 pounds for 90 minutes.
10
Serving suggestion: Add 1 can (about 10 oz. size) tomato soup. Heat and serve.

821

kcal

Calories

Fat

112

Carbs

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 13 ingredients. The key ingredients include: 2 quarts Chicken Broth, 4 whole Large Chicken Breasts, Cut Into Chunks, 1 can (450ml Size) Kidney Beans, Drained And Rinsed, 3 whole Large Carrots, Diced, and more.

Yes, Mexican Chicken Soup 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!

Mexican Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions