Mexican Chicken or Turkey Soup

Tess Geer

By
@dmsgrl

I originally found this recipe on Food.com posted by Belinda M. I tweaked it here and there and ended up with a keeper. It's a great way to finish off a turkey carcass, too! I top it with fresh cilantro, cheddar cheese and tortilla strips.


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Comments:

Prep:

3 Hr

Method:

Canning/Preserving

Ingredients

3 c
cooked chicken or turkey, shredded or cubed
1 1/2 c
carrots, sliced
1 c
celery, sliced
1
large onion, chopped
6 can(s)
diced tomatoes, 14 1/2 oz cans
2
jalapeƱo peppers, minced or to taste
6 c
water
6 c
chicken broth
3 c
corn, frozen or fresh
1 tsp
chipotle chili powder, or to taste
4 clove
garlic, minced
3
chicken bouillon cubes
1 tsp
cilantro, dried (optional)
1 c
diced potatoes (optional, if adding reduce carrots to one cup)

Directions Step-By-Step

1
Combine all ingredients except chicken in a large pot. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
2
Ladle hot soup into hot, sterile jars leaving 1-inch headspace. Run a spatula around the inside of each jar to remove air bubbles and wipe rim of jar. Add lids and make finger-tip tight. Place jars in your pressure canner.
3
Process quarts at 11 pounds pressure for 90 minutes. For pints process for 75 minutes. Adjust for altitude where necessary.
4
Remove jars and cool. After 24 hours, check for seal. You should have a yield of 6-7 quarts for this recipe.

About this Recipe

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: Mexican
Dietary Needs: Low Fat, Dairy Free
Hashtags: #canning, #Pressure