Southwestern Chicken Soup

Southwestern Chicken Soup

    This soup has the flair of the old Southwest; with Hatch green chilies, beans and corn added alongside a rich spiced tomato broth. The perfect soup for a chilly day!  I serve this soup with lime salted tortillas shreds in place of crackers and a wedge of lime on the side.  This soup has always been a hit at parties too! You don't have to 'can' it but, its great to know that is a possibility!  I love converting our favorite soup recipes into safe pressure canning recipes.
~Enjoy! Diane

Southwestern Chicken Soup

Ingredients: 
3 Cups  cooked shredded or cubed chicken 
(3 large chicken breasts, cooked, de-boned, and shredded or diced) 
1 cup diced onion
1 cup diced hatch green chiles
1-1/2 cups sliced carrots  1" rounds
2 cans pinto beans or black beans, drained & rinsed 
1 Quart stewed tomatoes
1 Quart chicken stock
4 cups water 
3 cups whole kernel corn
1 Tbs sea salt or canning salt 
1 to 2 Tbs ground chili powder, to taste 
1 tsp dried oregano, or to taste
1 tsp ground cumin. or to taste
1/2 tsp cayenne pepper, or to taste
1/4 tsp  granulated garlic or garlic powder, or to taste

Yield: 4 Quarts 

Directions:

PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE the chicken and all the vegetables in a very large stainless steel stock pot. Add broth and water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes. Season with spices and let simmer 5 mins more - taste for any spice adjustments.

Using a slotted large spoon, ladle hot chicken & vegetable SOLIDS into hot/clean canning jars (to HALF FULL) Top off each jar by adding liquid/broth over solids, leaving 1 inch head-space. Remove air bubbles - top with more liquid/broth if needed to bring back to proper head-space. Wipe rim with a paper towel dampened with vinegar then dry rims. Center a new, hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a Pressure Canner (vented for 10 mins) at 10 pounds pressure (*adjusting for your altitude and canner type) 75 minutes for Pints and 90 minutes for Quarts. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Remove bands, wash jars, label and store in a cool/dry place. 

Recipe Note:  Make sure to keep some extra chicken broth simmering in case you run 'short' on topping off your jars - I usually keep a good 2 Cups. 

10lbs weighted  at sea level
11lbs dial gaugeat sea level 

Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Canning Instructions: following the NCHFP "Soup" Guidelines.