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
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
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
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.