The Recipe
Chicken Mexican Soup ( for Canning )
COOK TIME : 2 hoursPREP TIME : 3 hours
From Food.com
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Ingredients
DESCRIPTION
A canning recipe for Chicken Mexican Soup. I came up with this great tasting soup by following safe canning guidelines. I pressure can soup every summer to enjoy through the winter. It is easy and taste great! This recipe makes 7 quarts.
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
DIRECTIONS
NUTRITION
Calories | 372 | 19% | |
Cholesterol | 40 | 13% | |
Carbohydrates | 46 | 17% | |
Fat | 9 | 12% | |
Protein | 29 | 57% |
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