South of the Border Chicken Soup­­

shared by Amy Jo 

3 boneless skinless chicken breast, cooked and shredded or cubed 

One one half cups carrots sliced 

2 cup celery chopped 

6 cups tomatoes diced fresh or canned 

4 to 6 jalapeno peppers, finely diced fresh or canned and optional. 

2 cans kidney beans 15 ounces each 

12 cups chicken broth 

3 cups corn fresh or frozen 

1 teaspoon ground cumin 

1 tablespoon salt 

3 cloves garlic minced 

In large pot, bring all ingredients except cook chicken to a boil, cover and simmer for 5 minutes. Add cooked chicken and continue to simmer until chicken is hot. Ladle hot soup into jars, leaving 1­inch headspace. Process quarts 90 minutes. pints 75 minutes at 10 psi adjusting for your altitude.

Makes 7 quarts.

Tomorrow's Soup of the Day... Spiced Tomato Soup

Italian Chicken Soup 

1/3 cup coconut oil 

2 chicken breast filets (I used 6 chicken tenders cut into cubes)

Sea Salt/Coarse and Pepper 

1 small onion diced 

4 Tbsp. minced garlic 

1 tsp. freshly ground pepper 

1 tsp. oregano 

2 tsps. ground cumin 

1 tsp. seasoning salt 

1 tsp. cayenne pepper 

1 chicken bouillon cube 

1 tsp. ground cumin 

½ tsp. dried chipotle chili pepper 

4 cups chicken broth 

1 large can diced roasted tomatoes 

2 cups frozen corn or fresh 

Makes 5 pints 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, seasonings, 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). 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.

Tomorrow's Soup of the Day... 

Italian Sausage Soup with Tortellini