Best 7 Chicken Mexican Soup For Canning Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken Mexican soup is a flavorful and hearty soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. This soup can be made in a slow cooker or on the stovetop, and it can be easily canned for later use. Here, we will introduce a few tips and tricks to help you make the best chicken Mexican soup for canning. So grab your ingredients and let's get started!

Here are our top 7 tried and tested recipes!

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.

Provided by Rillene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
  • While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
  • Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

INSTANT POT® MEXICAN CHICKEN SOUP



Instant Pot® Mexican Chicken Soup image

This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.

Provided by richgator

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 22

1 tablespoon olive oil, or more as needed
1 onion, diced
5 cloves garlic, chopped
6 cups chicken stock
2 pounds whole skinless, boneless chicken thighs
1 (15 ounce) can black beans, drained and rinsed, or more to taste
1 (14.5 ounce) can fire-roasted tomatoes
1 (4 ounce) can chopped green chilies
1 cup diced carrots
1 cup diced celery
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon adobo sauce from canned chipotles, or to taste
2 limes, juiced
1 (12 ounce) package tortilla strips
1 cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or as desired
1 avocado, diced, or to taste
1 fresh jalapeno pepper, sliced
2 tablespoons hot sauce, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
  • Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 38.1 g, Cholesterol 65.9 mg, Fat 26.9 g, Fiber 7.8 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1589.9 mg, Sugar 3.6 g

CHICKEN MEXICAN SOUP ( FOR CANNING )



Chicken Mexican Soup ( for Canning ) image

A canning recipe for Chicken Mexican Soup. I came up with this great tasting soup by following safe canning guidelines. I pressure can soup every summer to enjoy through the winter. It is easy and taste great! This recipe makes 7 quarts.

Provided by Belinda M.

Categories     Low Protein

Time 4h30m

Yield 1 7 Quarts Soup, 7 serving(s)

Number Of Ingredients 14

3 large boneless chicken breasts (cooked, shredded or cubed )
1 1/2 cups carrots (sliced )
2 cups celery (sliced )
1 large onion, chopped
2 (14 1/2 ounce) cans Rotel Tomatoes
2 (15 ounce) cans kidney beans (rinsed and drained )
4 cups diced tomatoes (fresh or canned )
6 cups water
6 cups chicken broth
3 cups corn (frozen or fresh cut kernels from cob)
1 teaspoon ground cumin
1 tablespoon canning salt
3 garlic cloves (minced)
3 chicken bouillon cubes

Steps:

  • Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
  • Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
  • In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
  • Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
  • Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
  • Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
  • THIS RECIPE YIELDS 7 QUARTS!

Nutrition Facts : Calories 371.9, Fat 9.4, SaturatedFat 2.4, Cholesterol 40, Sodium 2971.2, Carbohydrate 46.4, Fiber 10.9, Sugar 11.5, Protein 28.5

SLOW COOKER MEXICAN CHICKEN SOUP



Slow Cooker Mexican Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

  • Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  • Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

SPECIAL MEXICAN CHICKEN SOUP



Special Mexican Chicken Soup image

I know there are a lot of Mexican/Taco/Soup/Stew recipes out there but I hope you'll try this one! .

Provided by little_wing

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons canola oil
1 medium onion, chopped
1 medium celery rib, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups low sodium chicken broth, canned
1/4 cup canned green chili
1 (15 1/2 ounce) can hominy, drained (or frozen corn kernels)
4 whole canned tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup shredded cooked skinless chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
1 lime, juice of
kosher salt & freshly ground black pepper

Steps:

  • Heat the oil in a medium saucepan over medium heat.
  • Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes.
  • Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
  • Add the green chiles, hominy, tomatoes, and oregano and cook for another 5 minutes.
  • Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice.
  • Season, to taste, with salt and pepper.

Nutrition Facts : Calories 152.5, Fat 7.1, SaturatedFat 0.9, Sodium 246, Carbohydrate 17.8, Fiber 2.9, Sugar 3.1, Protein 6.6

MEXICAN-INSPIRED CHICKEN SOUP



Mexican-Inspired Chicken Soup image

This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Steps:

  • In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.

Tips:

  • For best flavor, use a variety of fresh vegetables, such as carrots, celery, onions, and bell peppers. You can also add corn, green beans, or potatoes to the soup.
  • Use a good quality chicken broth or stock for the soup. This will give the soup a rich and flavorful base.
  • Season the soup with a blend of spices, such as chili powder, cumin, garlic powder, and onion powder. You can also add a touch of hot sauce or cayenne pepper for a spicy kick.
  • Simmer the soup for at least 30 minutes to allow the flavors to meld and develop.
  • When canning the soup, be sure to follow the instructions in the recipe carefully. This will ensure that the soup is properly processed and safe to eat.

Conclusion:

Chicken Mexican soup is a delicious and easy-to-make soup that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a good source of protein, vitamins, and minerals. By following the tips and instructions in this recipe, you can make a delicious and nutritious soup that can be enjoyed for months to come.

Related Topics