Chicken Mexican Soup ( for Canning )

Name: Chicken Mexican Soup ( for Canning )
Prep time: 3 min
Cook time: 1 min
Total time: 4 min
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

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Prep Time: 3 hours

Cook Time: 1 hours, 30 minutes

Total: 4 hours, 30 minutes

Servings: 4

Cost: $8.20 /serving

Author : Belinda M.

low cholesterol healthy pressure cooker

Instructions

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Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).

Step 6

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

Step 7

THIS RECIPE YIELDS 7 QUARTS!

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