Sunday, November 4, 2012

Canning Mexican Chicken Soup


Mr. G always takes me to get Mexican Chicken Soup at the local Mexican Restaurant whenever I have a bad cold... it's such a comfort food. When reader Diana shared this soup with us on Facebook, my ears perked up... sure would be nice to have some of this delicious goodness on hand for those chilly days and winter colds.

The recipe is a little different than our local restaurant serves, but it's so yummy! The restaurant includes rice and doesn't have beans... and they add avocado and lime juice... When I opened a jar of this soup recently, I added some sliced avocado and a squeeze of lime... it's pretty close!

Here's what I did...

I cooked, de-boned, and shredded three chicken breasts (boneless, skinless would save a step here)

Then in my large stainless steel stockpot I combined the shredded chicken with

1-1/2 cups sliced carrots


2 cups sliced celery


2 cans Ro-Tel (tomatoes with peppers)


2 cans kidney beans (if you prefer dry, soak some overnight before adding)


4 cups peeled, chopped tomatoes
6 cups water
3 cups whole kernel corn (I used frozen, fresh or drained canned would work)


1 tsp. cumin


1 Tbsp. canning salt
3 cloves minced garlic
3 bouillon cubes

I brought the mixture to a boil over medium high heat, reduced the heat and simmered for 5-10 minutes.

Meanwhile... I washed and sterilized 7 quart canning jars and put my lids in hot water to simmer.

I ladled the hot soup into the hot jars leaving an inch headspace, wiped the jar rims with a damp cloth, and tightened on my hot lids to fingertip tightness.

I processed the jars of soup in my pressure canner at 10 pounds pressure for 90 minutes (if you choose to do them in pints, process for 75 minutes)

After processing, I allowed the pressure in my canner to drop to zero on its own (don't hurry it or you might get liquid loss)... then opened it up and removed the jars using my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar!



Come on winter! We're ready!

For a printable copy of this recipe click here.

20 comments:

  1. They don't sell RoTell in Canada - any ideas as to what the proportion is of tomatoes to peppers? What kind of peppers are they?

    ReplyDelete
    Replies
    1. They're green chilies Sherri... if you can find canned green chilies, you could use 2 cans of tomatoes and one of green chilies... I think that would work. ~~Granny

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  2. look under recipies by readers, there is a recipe you can make at home ;)

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  3. What a great idea. Can I use the same process time on other soups?

    ReplyDelete
    Replies
    1. Yes... all meats and recipes containing meat (except seafoods) use the same process times. ~~Granny

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  4. I'm just wondering with all of these soups how long they are good for? When I give them as gifts should I be labeling with an expiration date?

    Thank you!

    ReplyDelete
  5. I forgot to put in canning salt, and ive already processed it...is this ruined?

    ReplyDelete
    Replies
    1. No, not ruined at all! No worries! ~~Granny

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  6. I just experienced liquid loss on another canning project (sweet potatoes) - I left the canner alone to allow it to cool down, some of the jars were fine, others had about an inch extra in liquid loss. Are those jars still safe to store, or should they be used immediately?

    ReplyDelete
    Replies
    1. Dana, as long as you didn't lose more than half the liquid in the jar, it's safe. ~~Granny

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  7. This soup sounds so good. Are you on Pinterest? If not, would you mind if I pin your recipe for future use? Thank you for this GREAT blog.

    Have a God Filled Day
    Shirley

    ReplyDelete
    Replies
    1. I am on Pinterest (here's the link http://pinterest.com/canninggranny/canning-granny/ ) but you're more than welcome to pin it anyway. Granny

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  8. can potatoes be added to this recipe

    ReplyDelete
    Replies
    1. Sure, you could add potatoes. ~~Granny

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  9. Can you put the chicken in raw? The processing time is 75 min. that should be enough time to cook the chicken. I'm concerned that the chicken will be cooked to death.

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  10. Made this yesterday... tried a spoonful before I jarred it all up. I already know it is going to be really good!

    ReplyDelete
  11. Instead of the water and bouillon cubes, do you think I could just use my homemade chicken stock? Thanks!

    ReplyDelete

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