Chicken Mexican Soup ( For Canning )

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

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

Recipe

• 1 boil chicken covered in water until done. when chicken has cooled you can shred it or cut into 1-inch cubes. set aside.
• 2 prepare pressure canner. heat jars and lids in simmering water until ready for use. ( do not boil ).
• 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.
• 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.
• 5 process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
• 6 remove jars and cool. check lids for seal after 24 hours. lids should not flex up and down when center is pressed.
• 7 this recipe yields 7 quarts!