Spicy Tortilla Soup – Canning Recipe

Makes 6 Quarts + 1 Pint – Easy Recipe For Beginner Canners

Spicy Tortilla Soup Canning Recipe. Well this one was suppose to be a duplicate of the Real Deal Tortilla Soup. However it pays to read the recipe FIRST before throwing everything into a soup pot. But with a few adjustments and my own add-ins, I came up with this yummy little gem. The hubs feels this is the perfect soup to have on a cold winter day – it’s got a bite that warms up your inners. So you know it, I just had to make 2 batches. ENJOY 🙂

If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this easy to make  Spicy Tortilla Soup Canning Recipe. It’s so easy even a beginner canner will nail it.

PREPARE THE INGREDIENTS, FILL THE JARS, PRESSURE COOK, AND WAIT FOR THE PINGS !!

Spicy Tortilla Soup Canning Recipe
thank you seriouseats for the inspiration

Ingredients
4 quarts of homemade Chicken stock
5 Chicken Legs and Quarters, boiled and chopped.
2 large Onions, finely diced
4 ears of Corn, shucked and kernels
4 Garlic cloves, crushed
3 lbs of ripe Tomatoes, diced
1/2 c spicy Giardiniera – click for recipe or (substitute with 1 10 oz c Rotel Chilies)
2 tbls ground Cumin
4 tsp dried Oregano
4 c pre-cooked Black Beans or (substitute 2 (15 oz) cans black Beans, drained and rinsed. You can also use white Northern Beans instead of black
3 tbls Chicken Broth Powder

Instructions
Place the chicken legs and quarters in 4 quarts of water, bring to a boil, lower the heat and cook for 30 minutes. Once done remove the chicken and reserve the liquid as this is now your HOMEMADE CHICKEN STOCK. Take the meat off the chicken and discard the bones and skin.

Now it’s time to prepare your canning supplies – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use.

Add the chicken broth powder to the stock along with the chicken pieces. Put the remaining ingredients into the pot, bring everything to a boil, lower the heat and simmer for 30 minutes.

You can fill your jars one of two ways – 1) either with a slotted spoon and scooping up goodies and filling each jar halfway – this way you get an even amount of goodies in each jar. Then take a ladle and fill the jars with the remaining soup liquids, leaving a 1″ head space. Or 2) ladle everything into the jars at once, making sure to take deep scoops from the bottom of the pot, and fill the jars 3/4 of the way. Fill remaining space with broth, leaving a 1″ headspace.

Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it close with a ring. Place each jar on top of the rack inside the canner, seal, and pressure can at 10lbs pressure for 90 minutes. Once done carefully remove the canner from the heat and let the pressure release on its own – mine takes 30 minutes. Then open the canner lid, remove the jars and place them on a kitchen towel to cool. And there you have it – pretty easy and straight forward.