Sunday, October 6, 2013
Chicken Enchilda Soup for Canning
My foodie friend, Alice, of Ally's Kitchen made this awesome Chicken Enchilada Soup she shared the other day, so I decided to make a version of it I could can! Once done, all you'll need to do when ready to use it, is add the black beans, diced peppers and cilantro, and cook through about 15 minutes.. Quick, easy and convenient, stores on your pantry shelf until you are ready to serve it.
1/3 cup oil
2 chicken breast filets (I used 6 chicken tenders cut into cubes)
Sea Salt/Coarse Ground Pepper to taste
1 small onion diced
4 tbls. minced garlic
1 packaged white chili chicken seasoning (I made my own: 1 tsp. freshly ground pepper, 1 tsp. oregano, 1 tsp. ground cumin, 1 tsp. seasoning salt, 1 tsp. cayenne pepper, 1 chicken bouillon cube, crushed into powdered form)
1 tsp. ground cumin
½ tsp. dried chipotle chili
4 cups chicken broth (make your own)
1 large can diced roasted tomatoes
2 cups frozen corn (I used fresh)
Add to canned soup when heating to serve:
1 can black beans
1/3 cup diced green pepper
1/3 cup diced red/orange peppers
½ cup roughly cut cilantro
In a large skillet, heat oil on medium high. Salt and pepper both sides of the chicken breasts. Pan sear about 3 minutes on each side. Reduce heat to medium low, cover and cook about 20 minutes. Turn off heat. Remove the breasts to a cutting board and with two forks shred the meat. (I used 6 chicken tenders cut into cubes, then browned according to the above directions).
Using the same skillet on medium heat, sauté onions and garlic about 3-5 minutes. Add shredded chicken, white chili seasoning mix, cumin and chipotle and blend cooking about 5 minutes.
Add chicken broth and tomatoes, Reduce heat to low, cover and let cook about 20 minutes. Add corn and let simmer about 20 minutes. Add additional sea salt and pepper to taste.
Strain soup through a mesh strainer, over a large bowl. Scoop chicken, corn, tomatoes, etc. from mesh strainer evenly into 5 pint canning jars (so that each jar has equal amounts of solids filling the jars 1/2 full with solids). Top each jar with soup liquid in bowl, leaving 1" head space.
Cover jars with seals and rings and pressure can pints 1 hour and 15 minutes at 10 lbs. pressure.
**When ready to use, add black beans, diced peppers and cilantro and heat through about 15 minutes, or until soup is hot and peppers are getting soft.
You may also like:
Italian Chicken Soup
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.