Using a slotted spoon and funnel, fill your hot jars just over half full with the soup contents.Using a slotted spoon, remove dried cayenne peppers from soup and discard. Bring to boil and boil gently for 5 minutes then remove from heat. Boil gently for 3 minutes then add cooked chicken. In a large stainless steel stock pot, combine all ingredients and bring to a boil on medium-high heat.If you prefer softer beans in your soup, you may pre-boil in a saucepan separately for 15 minutes, drain, rinse and then add to soup.
The beans will soften naturally during processing.
In a small stainless steel stock pot, cover chicken breasts with 2” of water and boil until cooked through, about 15 minutes.4 cups corn kernels, fresh cut or frozen and thawed.1 ½ cups carrots, sliced half-moon shaped ½” thick.4 large boneless, skinless chicken breasts.Instead of black beans, this batch used garbanzo beans! Best part of pressure canning one-quart meals, soups and stews is you simply need to pop the lid, heat and eat! Super easy for busy, active lifestyles! Serve this delicious soup with a topping of thin tortilla strips, a dollop of sour cream and a dash of freshly chopped green onions! Chicken Tortilla Soup Canning Recipe Keep in mind, if you decide to use a lighter bean your soup will take on a lighter color like the soup shown in this image.
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