Friday, February 3, 2012

Grab 'N' Go Canned Soup: Part 2 White Bean Chicken Chili

For my second Grab 'N' Go canned soup, I made white bean chicken chili... yummy to grab a jar to take to work on a cold winter day... add a few crackers and you've got lunch!

Here's what I did...

The night before I rinsed and put my white beans on to soak... I used Navy beans. I covered a one pound bag of beans in a large saucepan with 8 cups of water and covered the pot.



Next morning I drained off the water, then added more... covering the beans to about 1-2 inches.


I cooked my chicken the night before as well... stewing it with a little poultry seasoning, salt, and pepper. I removed it from the bones, and chopped it up. (I used about a pound, more or less, of chopped chicken)


To make the chili... I added to the beans, salt to taste (1-2 teaspoons)


White pepper


A couple teaspoons of ground cumin


A teaspoon of garlic powder


One chopped onion


One can of chopped green chile peppers


I added the chopped chicken and brought the mixture to a boil... then let it simmer for about 30-45 minutes, just to make sure the beans were as plumped up as possible... I didn't want them swelling any more in the jars. If I was planning to just eat the soup, I would let it simmer for a couple of hours. It will be thinnish... but will thicken up during the canning process.


I ladled the hot chili into hot, sterilized wide mouth pint canning jars, I tightened the hot lids on to fingertip tightness... then placed the jars into my pressure canner for processing...

Following the directions that came with my pressure canner (use the directions with your brand of canner)... I processed the jars of soup at 10 pounds of pressure for 75 minutes (90 minutes for quarts).

After processing, I let the pressure drop to ZERO (on it's own, don't do anything to hurry it or you might get exploded jars!)... then removed the lid and, using my jar lifter, I removed the jars and placed them on a folded dish towel on the counter to cool and to listen for the PING of each successfully sealed jar... I LOVE that sound!


White Bean Chicken Chili to "grab 'n' go" whenever I need it!

For a printable copy of this recipe, click here.

Canning Granny©2012 All Rights Reserved




31 comments:

  1. This looks so yummy! Go figure and I have everything to make it! LOL Thank you for posting I look forward to part 3,
    Have a GREAT day

    ReplyDelete
    Replies
    1. Thanks Gerty! You have a great day yourself! ~~Granny

      Delete
  2. Is that canning salt you are using? and do you use it in place of regular salt in your cooking? Just curious.

    ReplyDelete
    Replies
    1. Yes, I used canning salt in the recipe because I was canning it... I use regular salt when I do regular cooking. ~~Granny

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  3. Pamela,

    Thank you so much for the additional printed page format. I keenly appreciate that as it lets me put your efforts to good use.

    For a product like this soup and the previous one what is the reason you use wide mouth jars? And pints? I would think a quart would be a more appropriate size for two, or am I dreaming? And I mainly have standard mouth jars. I try to save my wide mouth jars for things like meat loaf and such.

    Winston

    ReplyDelete
    Replies
    1. Winston, I prepared these soups to take to work for lunch when I don't have leftovers. The pints are perfect serving for one and the wide mouth jars serve as a soup bowl so I don't have to take a bowl. Just heat 'n' eat all in the same container.

      Delete
  4. Hi Canning Granny,
    I am new to your blog and canning and I think the information you are sharing is WONDERFUL! Thank you.
    Could you please let me know how long you can keep canned soup in the cupboard before it goes rancid?
    Many thanks,
    Sarah

    ReplyDelete
    Replies
    1. Sarah, the soup will keep at least a year, probably much more. Thanks for reading. ~~Granny

      Delete
  5. Hope you don't mind if I add to your questions. First off, thanks for all these wonderful ideas. My pressure canner & reg. canner are getting a good workout. So, on to my question...About how much of the beans did you put into each jar? (wow, is that poor english)I know beans will expand during pressure canning and knowing me, well, I'd blow up jars. Thanks again for these great post.

    ReplyDelete
  6. I came over to follow you on the new LINKY FOLLOWER Tool. You linked up on the LINKY FOLLOWER PARTY HOP.

    Cheri

    ReplyDelete
    Replies
    1. Thank you so much for stopping by Cheri! ~~Granny

      Delete
  7. OMG! I'm sooooooo gonna can me some bean recipes!!! thank you!!

    ReplyDelete
  8. New to your site! Can't wait to start canning again! I was thinking about doing a big batch and freezing some in cans too, have you ever used your jars or cans to freeze?

    ReplyDelete
  9. what is the head space that you are using on this recipe?? thanks Marlo

    ReplyDelete
    Replies
    1. Leave a one inch headspace. ~~Granny

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  10. Hi there, making this tomorrow....Is it necessary to cook the chicken first, or can it be packed raw? Thanks much! Cortney

    ReplyDelete
  11. This recipe looks so easy! I am pretty proficient at water bath canning, but I'm just getting into pressure canning. Question: I usually put cheese in my white bean chili, can I do that with this? I'm still unsure about canning dairy, but heard you could can butter, so maybe cheese would be okay?!?! Thanks for the lovely site!

    ReplyDelete
    Replies
    1. When pressure canning, dairy won't stand up to the extreme heat and may curdle. Probably best to add your cheese after opening. ~~Granny

      Delete
  12. Mike, 31 Dec. 2012 6:38 P.M.
    Thank you for your in put, I just canned my version of white chilli, chickpeas,blackeyed peas, white homoney, onion,celery, cumin,basil,chilli powder (will use green chillies next time), garlic, minced ginger root, salt, white pepper, home canned chicken stock

    ReplyDelete
  13. LOVE this idea! Sounds great, and I love white chicken chili. My hubby doesn't, just wants the beef chili. I do wonder at the time under pressure, however. I have been taught that 75 minutes is the proper time to can beans and chicken in pints. Would 5 more minutes make a difference, do you think?

    ReplyDelete
    Replies
    1. It SHOULD be 75 minutes... all this time and I just noticed that typo! Thanks! ~~Granny

      Delete
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  17. How much headspace for this recipe?

    ReplyDelete
  18. Question: Can you can chicken noodles? Not soup like chicken noodles with frozen egg noodles? I am canning up a bunch of my boys favorite meals to send home with them after Christmas and I was wondering if that could be canned?

    ReplyDelete
  19. It's not recommended canning noodles because they tend to get super mushy. Some folks do with good results, however. ~~Granny

    ReplyDelete

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