Canned Chicken Mexican Soup

Hey Guys!

We have a guest with us today, Deborah – who is going to share with us her crock pot Chicken Mexican Soup! I thought this was perfect since we are all getting ready for Thanksgiving and our time is limited!

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CHICKEN MEXICAN SOUP

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Since cold is coming, I’ll share the recipe for my husband’s favorite homemade soup. I usually make this soup and can it in quart jars for later, but it freezes well too.
I have made it for a large crowd. It serves 20-30 people depending on the size of your soup bowls. It’s also good to serve those friends coming to watch football.
Chicken Mexican Soup (for canning)
Ingredients: IMG_3192

  1. 3 large boneless chicken breasts (cooked and cut into pieces)
  2. 1 ½ cups carrots (sliced)
  3. 2 cups celery (sliced)
  4. 1 large onion (diced)
  5. 2 cans Rotel Tomatoes (14 ½ ounce)
  6. 2 cans kidney beans (Rinse and drain 15 ounce size)
  7. 4 cups diced tomatoes (I use canned, but you can use fresh)
  8. 6 cups water
  9. 6 cups chicken broth
  10. 3 cups corn (frozen, but I use 2 cans)
  11. 4 can chili beans
  12. 1 teaspoon ground cumin
  13. 1 tablespoon canning salt
  14. 3 garlic cloves (I used pre-bought minced.)
  15. 3 chicken bouillon cubes

Directions:
1. Boil chicken in water until done. When cool, cut into pieces.
2.Prepare pressure canner. Heat jars and lids in simmering water until ready for use. (I usually put my jars in the dishwasher to wash and disinfect. Then I don’t open the dishwasher until I am ready for the jars. Get out the jars while they are still hot from the drying process. I still put the rings and lids in a pot of water and boil them before using.)
3.In large pot add all the other ingredients and bring to boil. Add chicken last.
4.Ladle hot soup into hot jars. (I use a slotted soup to put the vegetables/chicken in the jar evenly first. Then I fill the jars with the broth leaving 1-inch head space.)
5. Use a wooden spoon to remove air bubbles and wipe the rims of the jars. Center the lids on the jars. Put the rings on and tighten. Place the jars into a pressure canner.
6.Process quarts at 10 pounds pressure for 90 minutes or pints for 75 minutes. (Adjust for altitude)Remove jars and cool. Check lids for seal after 24 hours. The lids should not flex.
(Note: The original recipe said it made 7 quarts. I add the extra 4 cans of chili beans because I like the way it thickens the soup and the favor. So it will make more than 7 quarts.
Also I double this recipe and use a blue cold pack canning pot. It’s large enough to hold all that I put in. My double recipe is enough to feed a crowd of 25-30 people with some left over. Sometimes I get at least 14 quarts from one double recipe with some for supper too. The last time I made this, I fed 25-30 people and had enough left over to freeze two gallon bags for later.)
I prefer to can it in quart jars. One quart jar is just enough for my husband and I to have for supper. This soup is my husband’s favorite.)

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Boil the lids and rings to sterilize.

 

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Lids and rings are boiling.

 

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Onions, celery, and carrots.
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Everything’s in the pot. Soups on,

 

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Put solid ingredients in first.
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Hubby likes the soup thick.
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Fill 1 inch from the top with the liquid soup.
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Wipe the top of the jar to help insure sealing.
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Use a wooden spoon to get out air bubbles.

 

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Place lids and rings on the jars.
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Placing rings on.
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Place in a Canning Pressure Cooker and fill with water to the water line.
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Cook at 10 lbs. pressure for 90 minutes.
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After the pressure has cooled about 30-40 minutes, open the lid and remove hot jars carefully.
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Protect your counters. Some of the jars may still be boiling as you get them out to cool. Be careful.

 

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Let cool for 24 hours before moving. Then check to make sure all lids have sunk down. One jar equals one meal for two. Add the cornbread or taco chips.

2 Comments

  1. Deborah Crocker says:

    Thank you so much. I hope you enjoy this soup recipe. I know my husband loves it.

  2. Deborah Crocker says:

    This soup would be a good way to use up that leftover turkey .

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