Tortilla-Less Soup for Canning
Author: 
Recipe type: Soup
 
Ingredients
  • 1 lb pinto or peruano beans
  • 1 large chicken breast, pre-cooked and cut into chunks
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 pasilla or bell pepper, chopped
  • 1 jalepeno, seeded and chopped
  • 1 pint of canned tomatoes (15 ounce can)
  • 6 cups chicken stock, homemade or bought
  • 1 cup of corn, frozen or fresh
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander seeds
  • 1 tsp chile powder
  • ¼ tsp cayenne
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 Tbs oregano
  • ¼ cup chopped cilantro
  • 1 lime, juiced
Instructions
  1. Pre-soak the bean over-night or quick-cook them and let sit 1 hour. Drain and rinse.
  2. Add everything to a large pot except the corn and chicken.
  3. Simmer 30 minutes.
  4. Add the chicken and corn.
  5. Ladle into sterile quart jars and process 90 minutes.
  6. Heat and serve with tortilla chips, shredded cheese, avocado chances and fresh cilantro.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/canning-preserving/tortilla-less-soup-canning/