Mexican Chicken or Turkey Soup

Tess Geer


I originally found this recipe on 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.

★★★★★ 2 votes
3 Hr


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


1Combine 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.
2Ladle 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.
3Process quarts at 11 pounds pressure for 90 minutes. For pints process for 75 minutes. Adjust for altitude where necessary.
4Remove jars and cool. After 24 hours, check for seal. You should have a yield of 6-7 quarts for this recipe.

About Mexican Chicken or Turkey Soup

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