Tortilla-Less Soup for Canning
Author: The Patchy Lawn
Recipe type: Soup
- 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
- Pre-soak the bean over-night or quick-cook them and let sit 1 hour. Drain and rinse.
- Add everything to a large pot except the corn and chicken.
- Simmer 30 minutes.
- Add the chicken and corn.
- Ladle into sterile quart jars and process 90 minutes.
- 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/
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