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mexican chicken or turkey soup

(2 ratings)
dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

I originally found this recipe on Food.com posted by Belinda M. I tweaked it here and there and ended up with a keeper. It's a great way to finish off a turkey carcass, too! I top it with fresh cilantro, cheddar cheese and tortilla strips.

(2 ratings)
prep time 3 Hr
method Canning/Preserving

Ingredients For mexican chicken or turkey soup

  • 3 c
    cooked chicken or turkey, shredded or cubed
  • 1 1/2 c
    carrots, sliced
  • 1 c
    celery, sliced
  • 1
    large onion, chopped
  • 6 can
    diced tomatoes, 14 1/2 oz cans
  • 2
    jalapeño peppers, minced or to taste
  • 6 c
    water
  • 6 c
    chicken broth
  • 3 c
    corn, frozen or fresh
  • 1 tsp
    chipotle chili powder, or to taste
  • 4 clove
    garlic, minced
  • 3
    chicken bouillon cubes
  • 1 tsp
    cilantro, dried (optional)
  • 1 c
    diced potatoes (optional, if adding reduce carrots to one cup)

How To Make mexican chicken or turkey soup

  • 1
    Combine all ingredients except chicken in a large pot. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
  • 2
    Ladle hot soup into hot, sterile jars leaving 1-inch headspace. Run a spatula around the inside of each jar to remove air bubbles and wipe rim of jar. Add lids and make finger-tip tight. Place jars in your pressure canner.
  • 3
    Process quarts at 11 pounds pressure for 90 minutes. For pints process for 75 minutes. Adjust for altitude where necessary.
  • 4
    Remove jars and cool. After 24 hours, check for seal. You should have a yield of 6-7 quarts for this recipe.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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