Today, I’m excited to share one of my all-time favorite recipes with you: homemade chicken tortilla soup. But we’re not just making it fresh—we’re canning it, so you can enjoy a delicious, hearty bowl anytime you want.
Canning soup at home is a wonderful way to preserve the flavors of fresh ingredients and have a ready-made meal at your fingertips. Plus, there’s something incredibly satisfying about seeing those jars lined up in your pantry, knowing you made them yourself.
So, grab your apron, and let’s dive into the process of making and canning this zesty, comforting chicken tortilla soup. Trust me, your future self will thank you!
How To Make Canning Chicken Tortilla Soup?
Recipe Time
Preparation Time: 30 minutes
Cooking Time: 1 hour
Canning Time: 1 hour 30 minutes
Total Time: 3 hours
Course: Main Course
Cuisine: Mexican
Yield: 6 quarts
Equipment Needed
- Large stockpot
- Pressure canner
- Canning jars (quart-sized) with lids and bands
- Ladle
- Jar lifter
- Canning funnel
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts, cooked and shredded
- 8 cups chicken broth
- 2 cans (14.5 ounces each) diced tomatoes with green chilies
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 cups black beans, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
Instructions
1. Prepare The Ingredients
I start by cooking and shredding the chicken breasts. While the chicken cooks, I dice the onions, bell peppers, and mince the garlic.
2. Cook The Soup Base
In a large stockpot, I combine the chicken broth, diced tomatoes with green chilies, onions, garlic, and bell peppers. I bring it to a boil, then reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
3. Add The Chicken And Seasonings
Next, I add the shredded chicken, corn, black beans, cumin, chili powder, paprika, salt, and pepper to the pot. I let everything simmer together for another 15-20 minutes to meld the flavors.
4. Prepare The Canning Jars
While the soup simmers, I prepare my canning jars. I wash them thoroughly with hot, soapy water and rinse well. I place the jars in the pressure canner filled with water and heat them to keep them hot until ready to use.
5. Ladle The Soup Into Jars
Using a canning funnel and ladle, I carefully fill each jar with the hot soup, leaving about 1 inch of headspace. I run a non-metallic spatula around the inside of the jars to remove any air bubbles.
6. Seal And Process The Jars
I wipe the rims of the jars with a clean, damp cloth and place the lids and bands on each jar, tightening them just fingertip-tight. Then, I place the jars in the pressure canner, following the manufacturer’s instructions, and process them at 10 pounds of pressure for 75 minutes.
7. Cool And Store
After processing, I carefully remove the jars from the canner and let them cool on a towel. Once cool, I check the seals, label the jars, and store them in a cool, dark place.
Nutrition Facts Of Canning Chicken Tortilla Soup
- Calories: 200
- Protein: 18 g
- Carbohydrates: 20 g
- Fat: 6 g
- Fiber: 6 g
- Sodium: 700 mg
Serving Suggestions Of Canning Chicken Tortilla Soup
I love to serve my chicken tortilla soup with a sprinkle of fresh cilantro, a squeeze of lime, and a handful of crunchy tortilla strips. For an extra kick, I sometimes add a dollop of sour cream or a sprinkle of shredded cheese.
Variations Of Canning Chicken Tortilla Soup
Vegetarian: Replace the chicken with additional beans and vegetables.
Spicy: Add a diced jalapeno or extra chili powder.
Creamy: Stir in a cup of heavy cream or coconut milk before serving.
Special Note
Canning soup at home is a rewarding process that ensures you have a wholesome meal ready whenever you need it. Remember to follow all canning safety guidelines to keep your food safe and delicious.
How Long Is Home Canned Chicken Soup Good For?
Home canned chicken soup lasts up to one year. I recommend storing it in a cool, dark place. Always check the seal before using. If the seal is intact, the soup should be safe. If in doubt, discard it. Safety first!
Conclusion
canning chicken tortilla soup is a fantastic way to preserve this flavorful and nutritious meal for future enjoyment. By following the proper steps, including preparing the ingredients, cooking the soup, and using the right canning methods, you can ensure a delicious and safe product.
This process not only saves time on busy days but also allows you to savor the homemade taste of chicken tortilla soup whenever you crave it.
So, gather your ingredients, grab your canning supplies, and get ready to enjoy the convenience and satisfaction of home-canned chicken tortilla soup. Happy canning!
Canning Chicken Tortilla Soup
Equipment
- Large stockpot
- Pressure canner
- Canning jars (quart-sized) with lids and bands
- Ladle
- Jar lifter
- Canning funnel
- Cutting board and knife
- Measuring cups and spoons
Ingredients Â
4 boneless, skinless chicken breasts, cooked and shredded
8 cups chicken broth
2 cans (14.5 ounces each) diced tomatoes with green chilies
1 large onion, diced
4 cloves garlic, minced
2 bell peppers, diced
2 cups corn kernels (fresh, frozen, or canned)
2 cups black beans, rinsed and drained
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
Juice of 2 limes
InstructionsÂ
Prepare The Ingredients
- I start by cooking and shredding the chicken breasts. While the chicken cooks, I dice the onions, bell peppers, and mince the garlic.
Cook The Soup Base
- In a large stockpot, I combine the chicken broth, diced tomatoes with green chilies, onions, garlic, and bell peppers. I bring it to a boil, then reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
Add The Chicken And Seasonings
- Next, I add the shredded chicken, corn, black beans, cumin, chili powder, paprika, salt, and pepper to the pot. I let everything simmer together for another 15-20 minutes to meld the flavors.
Prepare The Canning Jars
- While the soup simmers, I prepare my canning jars. I wash them thoroughly with hot, soapy water and rinse well. I place the jars in the pressure canner filled with water and heat them to keep them hot until ready to use.
Ladle The Soup Into Jars
- Using a canning funnel and ladle, I carefully fill each jar with the hot soup, leaving about 1 inch of headspace. I run a non-metallic spatula around the inside of the jars to remove any air bubbles.
Seal And Process The Jars
- I wipe the rims of the jars with a clean, damp cloth and place the lids and bands on each jar, tightening them just fingertip-tight. Then, I place the jars in the pressure canner, following the manufacturer’s instructions, and process them at 10 pounds of pressure for 75 minutes.
Cool And Store
- After processing, I carefully remove the jars from the canner and let them cool on a towel. Once cool, I check the seals, label the jars, and store them in a cool, dark place.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.