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CHICKEN MEXICAN SOUP ( FOR CANNING )
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CHICKEN MEXICAN SOUP ( FOR CANNING )

Ingredients

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

Instructions

Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
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.
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.
Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
THIS RECIPE YIELDS 7 QUARTS!
jan's canning