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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside. | 2. Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ). | 3. 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. | 4. 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. | 5. Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ). | 6. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. | 7. THIS RECIPE YIELDS 7 QUARTS! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3		boneless cooked shredded	-	-	-	-
carrot	1 1/2	cups	sliced	78.72	18.3936	1.7856	0.4608
celery	2	cups	sliced	32.32	5.9994	1.3938	0.3434
onion	1		chopped	60.0	14.01	1.65	0.15
rotel tomato	2	cans		-	-	-	-
kidney bean	2	cans	rinsed drained	160.0	22.6207	23.1724	2.7586
tomato	4	cups	diced canned	165.6	36.72	8.64	1.44
water	6	cups		0.0	0.0	0.0	0.0
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
corn	3	cups	cut	1817.7	369.8148	46.9116	23.6052
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
canning salt	1	tablespoon		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chicken bouillon cube	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.