Mexican Chicken Soup:
This is a great item to have in your pantry. By canning your own Mexican Chicken Soup you can easily whip up a batch just by heating it on the stove top on cold winter evenings.
3 large boneless
chicken breasts - already cooked and shredded*
1.5 c. sliced carrots
2 c. sliced celery
1 large onion, chopped
2 cans Rotel Tomatoes - 14.5 ounces
2 cans kidney beans - 15 ounces - rinsed and drained
4 c. diced tomatoes, fresh or canned (I prefer fresh)
6 c. water
6 c. chicken broth
3 c. corn, fresh or frozen (I prefer fresh)
1 tsp ground cumin
1 tbsp. canning salt
3 garlic cloves - minced
3 chicken bouillon cubes
Be sure you have your pressure canner prepped and ready to go. Have your jars and lids simmering in water until they are ready for use. Do not bring this water to a boil.
In a large pot (you can use a stock pot if you prefer) bring all of your ingredients EXCEPT the chicken to a boil. Cover and simmer for three minutes. Now add your chicken, bring back to a boil and boil lightly for five minutes.
Using a ladle, scoop your hot soup into the hot jars. Leave a 1-inch headspace. Using your bubble freer remove air bubbles adn wife of your jar rim. Center a hot lid on your jar. Apply the band and tighten to fingertip tight. Place your jars into your pressure canner.
Process quart jars at 11 lbs of pressure for 90 minutes. Pint jars at 11 lbs of pressure for 75 minutes.
If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.
Remove jars and allow to cool. After 24 hours check the lids, they should not flex up and down when the center is pressed on.
*Before you begin this recipe
please be sure to cook and shred your chicken. Recommended method:
Boil chicken in water until done.
Allow chicken to cool.
Shred your chicken.
Recipe should make 7 quarts.