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Tortilla-Less Soup for Canning

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It has been storming like crazy this week and the power has flickered out a few times, so I figured I better have some meals in jars when the inevitable occurs!  We live in the mountains, and for some reason in the 80’s lots of homes here were built all-electric, not so good when we have power-outages that stretch for days.  This is a version of my tortilla soup recipe that is suitable for canning, because it has no tortilla in it, which also makes it gluten free.  All you have to do is heat (on our wood stove) and throw in some shredded cheese, chips, avocado chunks and maybe sprinkle with some fresh cilantro.  How about that for warming the belly and soul through some fierce weather?

Tortilla-Less Soup

This soup is excellent, even if you don’t can it, just cook the beans longer before you add in the veggies and chicken, see my chicken tortilla soup recipe for the “game-plan”.  If you plan on canning this soup, you must use a pressure canner!  The high heat of a pressure canner is the only safe way to can beans, meats and low-acid foods.

Pre-soak your beans over-night or quick-soak them by boiling for 2 minutes, then removing from heat, and covering for 1 hour.  Drain and rinse the beans, then put them in a pot with all the veggies, spices and herbs to simmer for 30 minutes.  Add the chicken and corn at the very end.  Fill quart jars leaving a 1 inch head space and process 90 minutes at the weight for your altitude.  This recipe yields 3-4 quarts.

Tortilla-Less Soup for Canning
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
  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.

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