Tuesday, October 13, 2015

Soup of the Day... Chicken Soup with Latin Flavors





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 Soup with Latin Flavors 
Found on delish

2 cloves garlic, chopped 

2 medium carrots, chopped 

2 medium stalks celery, chopped 

1 medium onion, chopped 

1/2 jalapeño chile with seeds, thinly sliced 

1 teaspoon ground cumin 

1 carton (32 ounces) chicken broth (4 cups) or home canned

1-1/2 cups water 

1 cup (from about 2 ears) fresh corn kernels 

2 tablespoons fresh lime juice 

2 cups (1/2-inch pieces) skinless pre-cooked chicken meat 

1/2 cups loosely packed fresh cilantro leaves, coarsely chopped (can add when heating up soup, add 1/4 cup per pint) 

2 plum tomatoes, cut into 1/2-inch pieces 

Serve with: 1 ripe medium avocado, cut into 1/2-inch pieces Lime wedges Tortilla chips 

Directions In 5- to 6-quart sauce pot add garlic, carrots, celery, onion, cumin, jalapeno, broth, and water and cook to boiling. Remove sauce pot from heat; stir in chopped tomatoes, corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot.

Ladle soup into pint size jars to 1 inch headspace, put on lids, and process for 75 mins for pints and 90 mins for quarts at 10 lbs of pressure.

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

4 comments:

  1. Pamela, I have a question. You work on pressure canning but here in Poland does not have such a device. Is the pressure cooker would be appropriate instead?

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    Replies
    1. If the pressure cooker is large enough and if it will build the pressure needed for canning. Most pressure cookers here in the US only build up to 5 pounds of pressure. 10-15 pounds of pressure (depending on elevation) is needed to properly process canned foods. Hope this helps! ~~Granny

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    2. Thank you very much, I was hope this.

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