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
  • 1
    large onion, chopped
  • 6 can(s)
    diced tomatoes, 14 1/2 oz cans
  • 2
    jalapeño 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
  • 3
    chicken bouillon cubes
  • 1 tsp
    cilantro, dried (optional)
  • 1 c
    diced potatoes (optional, if adding reduce carrots to one cup)

How to Make Mexican Chicken or Turkey Soup


  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.

Printable Recipe Card

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

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