MEXICAN CHICKEN OR TURKEY SOUP

Mexican Chicken or Turkey Soup image

Provided by Tess Geer

Time 3h

Number Of Ingredients 14

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 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)

Steps:

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.