Chicken Tortilla Soup

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I just love a good, hearty soup in the winter – and especially on the gloomy, dark days in April when the showers are suppose to bring May flowers!  You will often hear me say how canning and preserving is a year ’round adventure.  Well, this recipe is testament to that notion!

Chicken Tortilla Soup

Garbanzo beans used instead of Black beans

Now there are several fun ingredients in this recipe – but please know, if you prefer a pinto bean over a black bean or dried Arbol peppers rather than dried Cayenne, feel free to swap out an ingredient listed with one you know your family will love.

Keep in mind, if you decide to use a lighter bean your soup will take on a lighter color like the soup shown in this image.  Instead of black beans, this batch used garbanzo beans!




Chicken Tortilla Soup – makes approx. 8 quarts or 16 pints

This authentic flavored soup has amazing body and boasts delicious flavors!  Perfect soup to enjoy during the colder winter months or anytime you feel like hosting an authentic Mexican dinner.  Top this soup with thin tortilla strips, shredded cheese, a dollop of sour cream and dash of Tabasco sauce before serving.


4 large boneless, skinless chicken breasts

1 ½ cups carrots, sliced half-moon shaped ½” thick

1 large Vidalia onion, diced

16 Roma tomatoes, diced

2 cups dried black beans

ingredients w copyright

1 cup mild green chilies, chopped fine

2 cups of water

6 cups chicken stock (not broth)

4 cups corn kernels, fresh cut or frozen and thawed

1 Tbsp ground cumin

1 Tbsp sea salt

1 Tbsp ground chili powder

1 tsp paprika

1 tsp oregano

2-4 dried cayenne peppers

6 garlic cloves, minced

2 Tbsp Canning Gel


In a small stainless steel stock pot, cover chicken breasts with 2” of water and boil until cooked through, about 15 minutes.  Using canning tongs remove chicken and set aside to cool on a cutting board.  Discard water.  Once chicken has cooled, shred or cut into bite size pieces.

Bean Prep:  Dried black beans may be added to the soup once they have been properly cleaned and rinsed in a colander.  The beans will soften naturally during processing.  If you prefer softer beans in your soup, you may pre-boil in a saucepan separately for 15 minutes, drain, rinse and then add to soup.  close up soup w copyright

In a large stainless steel stock pot, combine all ingredients and bring to a boil on medium-high heat.  Mix well.  Boil gently for 3 minutes then add cooked chicken.  Bring to boil and boil gently for 5 minutes then remove from heat.  Using a slotted spoon, remove dried cayenne peppers from soup and discard.

Using a slotted spoon and funnel, fill your hot jars just over half full with the soup contents.  Next, ladle soup broth overtop the soup contents being sure to leave a generous 1” headspace.  Remove any air bubbles and adjust headspace as necessary.  If you prefer a thinner soup, simply ladle soup into hot jars.

Using a warm wash cloth dipped in vinegar, wipe jar rim and screw bands.  Place sterilized lid and ring atop each jar and hand tighten.2014-04-25 14.30.31

Process in a pressure canner at 10 pounds of pressure; 75 minutes for pints and 90 minutes for quarts.  Be sure to adjust pressure if living in a higher altitude.

The Canning Diva

Best part of pressure canning one-quart meals, soups and stews is you simply need to pop the lid, heat and eat!!!  Super easy for busy, active lifestyles!  Serve this delicious soup with a topping of thin tortilla strips, a dollop of sour cream and a dash of freshly chopped green onions!

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  1. Ok I am wanting to make this soup but I do not have any of the canning gel but I like a thinner soup anyway so will make it without it just sounds so good, will let you know how it comes out.

  2. Can you can pinto beans?

  3. Thank you for sharing this recipe; I just received my first pressure canner as a Christmas present and I can't wait to start making healthy meals to store for future use. 🙂

  4. Can you use canned, black beans in this recipe? Or do you have to stick with uncooked, dry beans?

  5. I don't own a pressure cooker anymore can just do a water bath

  6. You cannot water bath this recipe.

  7. Forgive my late reply – Sherry is correct, you cannot water bath this recipe. Giving the low acidic value of the soup and the fact here is meat in this recipe, pressure canning is the only safe form of preservation. Pressure canning is the only method of getting the food hot enough (240+ degrees F) for long enough which will kill harmful bacteria. I suggest purchasing a pressure canner – it will open the doors to so many wonderful recipes you cannot create with simply a water bath. 🙂

  8. Forgive my extremly late reply – for most of this year my settings did not populate or flag these comments so I could respond. My apologies.

    The reason I use dried beans is they tend to keep a better texture when I heat the soup to eat after being stored. There is nothing wrong with using canned beans – especially if that is what you have on hand. 🙂 I do hope you made this delicious soup and enjoyed it as much as we do~

  9. You certainly can – my apologizes for missing this question!! So sorry – I do hope you made and enjoyed the soup 🙂

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