Sunday, October 11, 2015

Soup of the Day... Chicken Mexican Soup

Worries go down better with soup than without. 
~~Jewish Proverb

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 Mexican Soup (for Canning) 
Found on Pinterest


3 large boneless chicken breasts (cooked, shredded or cubed ) 

1-1/2 cups carrots (sliced ) 

2 cups celery (sliced ) 

1 large onion, chopped 

2 (14-1/2 ounce) cans Rotel Tomatoes 

2 (15 ounce) cans kidney beans (rinsed and drained ) 

4 cups diced tomatoes (fresh or canned ) 

6 cups water 

6 cups chicken broth 

3 cups corn (frozen or fresh cut kernels from cob) 

1 teaspoon ground cumin 

1 Tablespoon canning salt 

3 garlic cloves (minced)

3 chicken bouillon cubes 


1. Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside. 

2. Prepare pressure canner. Heat jars and lids in simmering water until ready for use. (do not boil ). 

3. In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes. 

4. Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner. 

5. Process quarts at 11 pounds pressure for pressure gauge or 10 lbs for weighted gauge canners for 90 minutes or pints for 75 minutes (adjust for altitude if needed). 

6. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. 


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

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