MEXICAN CHICKEN SOUP CALORIES RECIPES
CHICKEN MEXICAN SOUP ( FOR CANNING ) RECIPE - FOOD.COM
A canning recipe for Chicken Mexican Soup. I came up with this great tasting soup by following safe canning guidelines. I pressure can soup every summer to enjoy through the winter. It is easy and taste great! This recipe makes 7 quarts.
Total Time 4 hours 30 minutes
Prep Time 3 hours
Cook Time 1 hours 30 minutes
Yield 1 7 Quarts Soup, 7 serving(s)
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 371.9, FatContent 9.4, SaturatedFatContent 2.4, CholesterolContent 40, SodiumContent 2971.2, CarbohydrateContent 46.4, FiberContent 10.9, SugarContent 11.5, ProteinContent 28.5
CHICKEN SOUP RECIPES | BBC GOOD FOOD
Warm up with a bowl of this classic comfort food.
Provided by Good Food team
Number Of Ingredients 1
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