Saturday, October 10, 2015

Soup of the Day... Chicken Enchilada Soup

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Chicken Enchilada Soup for Canning

Found on cookingwithmaryandfriends.blogspot

1/3 cup coconut oil 

2 chicken breast filets (I used 6 chicken tenders cut into cubes) 

Sea Salt/Coarse and Pepper 

1 small onion diced 

4 Tbsp. minced garlic 

1 tsp. freshly ground pepper 

1 tsp. oregano 

3 tsps. ground cumin 

1 tsp. seasoning salt 

1 tsp. cayenne pepper 

1 chicken bouillon cube 

½ tsp. dried chipotle chili pepper 

4 cups chicken broth 

1 large can diced roasted tomatoes 

2 cups frozen corn or fresh

Makes 5 pints

Add to canned soup when heating to serve: 

1 can black beans 

1/3 cup diced green pepper 

1/3 cup diced red/orange peppers 

½ cup roughly cut cilantro

In a large skillet, heat oil on medium high. Salt and pepper both sides of the chicken breasts. Pan sear about 3 minutes on each side. Reduce heat to medium low, cover and cook about 20 minutes. Turn off heat. Remove the breasts to a cutting board and with two forks shred the meat. (I used 6 chicken tenders cut into cubes, then browned according to the above directions).

Using the same skillet on medium heat, sauté onions and garlic about 3-5 minutes. Add shredded chicken, seasonings, and chipotle and blend cooking about 5 minutes. Add chicken broth and tomatoes, Reduce heat to low, cover and let cook about 20 minutes. Add corn and let simmer about 20 minutes. Add additional sea salt and pepper to taste. Strain soup through a mesh strainer, over a large bowl. Scoop chicken, corn, tomatoes, etc. from mesh strainer evenly into 5 pint canning jars (so that each jar has equal amounts of solids). Top each jar with soup liquid in bowl, leaving 1" head space. Cover jars with seals and rings and pressure can pints 1 hour and 15 minutes at 10 lbs. pressure.

**When ready to use, add black beans, diced peppers and cilantro and heat through about 15 minutes, or until soup is hot and peppers are getting soft.

Tomorrow's Soup of the Day... Chicken Mexican Soup


  1. Thanks for sharing my recipe for Chicken Enchilada Soup! I actually got my inspiration from Alice Phillips of the very popular site, What's For Dinner, Ally's Kitchen. This soup does follow USDA guidelines for safe canning and is one we enjoy during the fall and winter. I'm so happy you shared it.


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