Chicken Mexican Soup ( for Canning )

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