Tuesday, December 8, 2015

Soup of the Day... South of the Border Chicken Soup



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.

South of the Border Chicken Soup­­
shared by Amy Jo 

3 boneless skinless chicken breast, cooked and shredded or cubed 

One one half cups carrots sliced 

2 cup celery chopped 

6 cups tomatoes diced fresh or canned 

4 to 6 jalapeno peppers, finely diced fresh or canned and optional. 

2 cans kidney beans 15 ounces each 

12 cups chicken broth 

3 cups corn fresh or frozen 

1 teaspoon ground cumin 

1 tablespoon salt 

3 cloves garlic minced 

In large pot, bring all ingredients except cook chicken to a boil, cover and simmer for 5 minutes. Add cooked chicken and continue to simmer until chicken is hot. Ladle hot soup into jars, leaving 1­inch headspace. Process quarts 90 minutes. pints 75 minutes at 10 psi adjusting for your altitude.

Makes 7 quarts.

Tomorrow's Soup of the Day... Spiced Tomato Soup

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