This delicious South of the Border Chicken Soup recipe is from the Amish Canning Cookbook. I LOVE having this in my pantry for a delicious, go-to lunch. My favorite way to enjoy it is with a dollop of sour cream on top, some chopped cilantro, and some fried tortilla strips – either homemade (see my video for making homemade tortilla chips here https://youtu.be/qpDEC4eCMRY) or store-bought (I typically find them in the same section as croutons at Walmart.
If you don’t want to can this soup, just make a big pot and your whole family can enjoy it for a couple of meals, or half the recipe and have it for just one meal!
3 cooked chicken breasts (diced or shredded)
6 cups diced tomatoes
2 cans kidney beans (I use 2 pints of my home canned kidney beans)
3 cups corn (fresh, canned & drained, or frozen)
2 cups chopped celery
1 1/2 cups chopped carrots
4 – 6 diced jalapeños (I am using about 1/2 cup diced pickled jalapeños)
1 Tbsp salt
1 Tbsp minced garlic
1 tsp cumin
12 cups chicken broth
Process pints 75 minutes and quarts for 90 minutes. Please visit the National Center for Home Food Preservation (https://nchfp.uga.edu/how/can_home.html) to determine your correct canning pressure. I live at sea level so my canning pressure is 11psi.
To make fried tortilla strips, follow the same steps that I do here (https://youtu.be/qpDEC4eCMRY) for tortilla chips, only cut them in strips – or you can just make the chips and then crumble them. That’s almost the same thing!