Mexican Chicken Soup Canning Recipe

Bowl of canned Mexican soup

This Mexican chicken soup canning recipe is a delicious soup and a great way to have this yummy soup on your shelves to eat for any meal.

Mexican chicken soup can also be called caldo de pollo. It is usually made with rice, which is not good to can. My caldo de pollo recipe which I make in the instant pot is on my website.

It makes a hearty soup that is wonderful on a chilly day or any day. I enjoy taking my jars of ready to eat meals to work for lunch. Canning soup is one of the best things about learning how to can! I include my favorite soups that I can below.

Canning homemade soups saves money, but it is also healthier than buying canned soups from the grocery store, because you know what is going into your soup. No preservatives are added, you can add how much salt or no salt, plus you can season the soup to your preference. This Mexican chicken soup is a good example. I did not prepare it with any hot peppers, but any kind of peppers could be added to spice up the soup.

Ingredients for Mexican Chicken Soup Canning Recipe

  • 1 cup dry beans (need about 3 cups after soaking)
  • 3 cooked boneless skinless chicken breasts, shredded
  • 4 cups chicken broth (I used my homemade canned bone broth)
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup frozen whole kernel corn (thawed)
  • 1 can green chiles
  • 1 can green enchilada sauce (or red)
  • 2 Tablespoon dried cilantro or 1/4 cup fresh chopped cilantro
  • 2 tsp ground cumin
  • 1 can Rotel (I used my home-canned Rotel)
  • Optional: Add hot or bell peppers of your choice

Detailed Steps to Prepare Mexican Chicken Soup Canning Recipe

The first step is to rinse the dry beans. Soak the dried beans over night. The next day, drain beans, rinse, and add the beans to a large stock pot, add fresh water and heat on medium-high heat to boiling. Reduce the heat and simmer for 30 minutes.

After the 30 minutes of simmering the beans, remove the water and then add the remaining ingredients to the pot of beans. 

Adding green chilis and green enchilada sauce to the black beans for Mexican Soup Canning Recipe
Added chicken, rotel and celery to the Mexican Soup canning recipe
Jar of my bone broth
Jar of my homemade home-canned bone broth

Heat the ingredients on medium heat and let simmer for about 15 minutes. Then ladle the hot soup into canning jars using a canning funnel. Leave 1-inch headspace.

Five jars of Mexican soup in the canning jars

Wipe the rims, remove the air bubbles and add the lids.

Canning meat and/or beans requires canning in a pressure canner because meat is a low acid food. See my article on beginners guide to canning for a complete guide on canning.

Place the filled jars into the pressure canner and process according to your canner’s instructions. The canning times for pint jars is 75 minutes (pint jars) and for quart jars is 90 minutes.

I use the NESCO Electric Pressure Canner for pressure canning. I have included step by step instructions on how to use the NESCO Electric Canner on my website. One good tip is to always add white vinegar to the canner and that makes the jars come out clear without a white coating on the outside.

mexican soup in pressure canner

When the canning process is complete and the canner has had time to depressurize, open the canner lid, remove the hot jars with a jar lifter and place the jars on a dish towel on the counter and do not disturb for 24 hours.

5 jars of canned Mexican Soup

Enjoy the Delicious Results!

This homemade canned Mexican chicken soup recipe has such great flavor! This is a easy recipe for a homemade soup and great for a low calorie diet. It can be served with a dollop of soup cream, tortilla strips or other favorite toppings or is great by itself!

Bowl of canned Mexican soup

Homemade soups are one of my favorite things to eat and home-canned soups are one of my favorite things to can. Some of my soup canning recipes include:

For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

Some links are affiliate links, which means I make a small commission at no extra cost to you.

Bowl of canned Mexican soup

Mexican Chicken Soup Canning Recipe

Yield: 5 pints
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours 10 minutes

This homemade canned Mexican chicken soup recipe has such great flavor!

Ingredients

  • 1 cup dry beans (need about 3 cups after soaking)
  • 3 cooked boneless skinless chicken breasts, shredded
  • 4 cups chicken broth (I used my homemade canned bone broth)
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup frozen whole kernel corn (thawed)
  • 1 can green chiles
  • 1 can green enchilada sauce (or red)
  • 2 Tablespoon dried cilantro or 1/4 cup fresh chopped cilantro
  • 2 tsp ground cumin
  • 1 can Rotel (I used my home-canned Rotel)
  • Optional: add hot or bell peppers of your choice

Instructions

  1. Rinse the black beans and then soak overnight.
  2. Drain the beans and add fresh water. Add to a large pot and heat on medium-high heat to boiling, reduce heat and simmer for 30 minutes.
  3. Chop the celery, carrots and onions.
  4. After the 30 minutes of simmering the beans, remove the water and then add the remaining ingredients to the pot of beans, heat to boiling and then simmer for 15 minutes.
  5. Fill each jar with the hot soup. Fill the jars to 1-inch headspace.
  6. Wipe the rims of the jars and add the canning lids.
  7. Process in a pressure canner for 75 minutes for pints. (90 minutes for quarts).
  8. When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb them for 24 hours.

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