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Mexican Chicken Soup
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Description
This recipe makes 7 quarts of soup using a home pressure canner.
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
- 1-¾ teaspoon Cumin
- 1-¾ teaspoon Pepper
- 7 teaspoons Pickling Salt
- 3-½ teaspoons Chili Powder
- 3-½ teaspoons Minced Garlic
Preparation
Note: You will place all the ingredients directly into 7 clean and sterilized quart jars.
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:
1/4 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon pickling salt
1/2 teaspoon chili powder
1/2 teaspoon minced garlic
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.
Process in pressure canner at 12 pounds for 90 minutes.
Serving suggestion: Add 1 can (about 10 oz. size) tomato soup. Heat and serve.
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