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
Instructions
- Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
- Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
- In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
- Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
- Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
- Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
- THIS RECIPE YIELDS 7 QUARTS!