Sunday, October 6, 2013

Chicken Enchilda Soup for Canning

Updated August 2020

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.

2 tbsp vegetable oil
6 chicken tenders 
Sea Salt/Coarse Ground Pepper to taste
1 small onion diced
4 tbsp minced garlic
1 packaged white chili chicken seasoning (or make your 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 chile
4 cups chicken broth
1 - 14.5 oz. can diced roasted tomatoes
2 cups frozen corn

Add to canned soup when heating to serve:
1 can black beans
1/3 cup diced green bell pepper
1/3 cup diced red/orange bell peppers
½ cup roughly cut cilantro (optional)

In a large skillet, heat oil on medium high. Salt and pepper both sides of the chicken tenders. Pan sear about 3 minutes on each side. Reduce heat to medium low, cover and cook about 20 minutes. Turn off heat. Remove the tenders to a cutting board and chop or cube chicken into bite size pieces.

Using the same skillet on medium heat, sauté onions and garlic about 3-5 minutes. Add chopped chicken, white chili seasoning mix, cumin and chipotle chile and cook 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 adjusting for altitude.

**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

Yield: 5 pint jars


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