This home canned chicken taco soup is an easy pressure canning recipe to stock the pantry with. Packed with veggies, beans, chicken and broth this is the perfect shelf stable meal in a jar recipe to have on hand.
Soups have become one of my favorite things to have on the pantry shelf. They are cheap to make, hearty, and the perfect shelf stable meal in a jar. I have been canning up plenty of soup outside of preserving season and it is so convenient to have on hand for when I haven’t prepared ahead.
This chicken taco soup is packed full of protein from our homegrown chicken and black beans, and filled with veggies like tomatoes, onions, pepper, corn and garlic. Just open a jar, dump it in a pot, heat and serve for a quick and easy meal with a much cleaner ingredient list than store bought options. I love this soup topped with a big of shredded cheese, greek yogurt or sour cream, and fresh or pickled onions.
Is It Safe To Can Chicken Taco Soup
It is safe to can soup at home if it is pressure canned as soups contain low acid ingredients. Soup should not be water bath canned. Be sure to avoid including ingredients like dairy, thickeners, flour and grains which are not considered safe for pressure canning.
There are guidelines for canning your own soup recipes. They call for a shorter processing time and filling the canning jars no more than half way with solids. This recipe calls for the full length processing time for meat and beans with this soup recipe as I fill the jars more than half way with solids.
How Long Does Home Canned Soup Last
For best flavor, consume home canned soup within a year of canning, however it is safe to consume beyond this with a good seal.
Ingredients Needed For Chicken Taco Soup
Chicken. You can use partially cooked or raw chicken. I typically use partially cooked chicken that I have shredded. We raise our own meat and I find it faster and less effort to partially cook a whole chicken versus using breasts from a parted chicken.
Black Beans. Use dried black beans that have been soaked. It’s important that beans be simmered or long soaked prior to canning.
Tomatoes. I used some of our home canned diced tomatoes, but feel free to use fresh.
Onion. White, yellow or red onion work.
Corn Kernels. Fresh or frozen can be used. If frozen, be sure to thaw prior to adding to your canning jars.
Peppers. I used some of our frozen peppers I had diced from the garden and thawed before adding to my canning jars.
Garlic. No soup is complete without garlic – I use a clove per pint.
Salt. Essential to enhance the flavor.
Black Pepper. Feel free to reduce the amount based on preference.
Chili Powder. If using a store bought chili powder, be sure to check the ingredients to make sure they are safe for canning.
Broth. I use homemade chicken broth. I do not salt my broth, if using salted broth I would recommend reducing the amount of salt called for in this recipe.
Tools Needed For Pressure Canning Soup
Presto 23 Quart Pressure Canner
Canning Lids Use code ABBEY10 to save 10%
How To Pressure Can Chicken Taco Soup
12 hours before canning, add dried black beans to a bowl and cover completely with water. Alternatively, the quick soak method can be used.
Clean canning jars, lids and rings.
To each jar, add soaked black beans, chicken, diced tomatoes, diced onion, corn kernels, diced peppers, minced garlic, salt, black pepper, and chili powder.
Fill jars to 1 inch of headspace with chicken broth.
Use a chopstick or debubbling tool to remove bubbles. Adjust headspace as needed.
Clean the rims of canning jars well with a cloth or paper towel and white vinegar.
Apply lids and rings to fingertip tight.
Add water to the pressure canner per the manual, my presto 23 quart requires 3 quarts of water.
Place a canning rack at the bottom of the pressure canner and add jars.
Close lid and begin to heat the canner. When a steady stream of steam is coming out of the vent pipe, allow the canner to vent 10 minutes.
Add the regulator after venting and bring the canner up to pressure. Using a dial gauge pressure canner, process at 11 pounds of pressure if below 1000 feet elevation. Using a weighted gauge pressure canner, process at 10 pounds of pressure if below 1000 feet elevation. Adjust as needed based on elevation.
For pints, process jars for 75 minutes. If using quarts, process jars for 90 minutes.
Once the processing time is up, turn off heat and allow the pressure to come down to zero.
Crack the lid for 5 minutes, then remove the lid and allow the jars to continue cooling in the canner an additional 5 minutes. This will slow down the cooling process and help to prevent siphoning.
Allow jars to cool overnight on the counter. Remove rings, clean jars and label before storing.
Home Canned Chicken Taco Soup
This home canned chicken taco soup is an easy pressure canning recipe to stock the pantry with. Packed with veggies, beans, chicken and broth this is the perfect shelf stable meal in a jar recipe to have on hand.
Ingredients
- 1/2 lb (approx 1 cup) dried black beans
- 1 1/2 lbs partially cooked or raw chicken, shredded or cubed
- 14 cups chicken broth
- 3 1/2 cups tomatoes, diced
- 4 cups onion, diced
- 3 cups corn kernels
- 1 3/4 cups bell peppers, diced
- 14 cloves garlic, minced
- 7 tsp salt
- 3 1/2 tsp ground black pepper
- 7 tsp chili powder
Instructions
- Cover dried black beans with water and soak 12 hours. Alternatively, use the quick soak method and add dried black beans to a pot and cover with 2 inches of water. Boil 2 minutes, cover and allow to sit for 1 hour.
- Drain and rinse black beans.
- Prepare canning jars, lids and rings.
- To each pint jar, add 3 tbsp soaked black beans, 1/2 cup chicken, 1/4 cup diced tomatoes, 1/3 cup diced onion, 1/4 cup corn kernels, 2 tbsp diced pepper, 1 clove minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp chili powder.
- Top jars with broth to 1 inch head space. Debubble jars, adjust headspace, clean rims and add lids and rings to finger tip tight.
- Fill pressure canner with water per manual, matching the water temperature to the jars. Add canning rack and jars.
- Close lid, heat canner, and allow the canner to vent 10 minutes once a steady stream of steam is visible.
- Add regulator or weight and bring canner up to pressure. Process at 11 pounds of pressure if using a dial gauge pressure canner, or 10 pounds of pressure if using a weighted gauge pressure canner, adjusting if above 1000 feet elevation.
- Process 75 minutes.
- After processing time is up, turn off heat and allow canner to come down from pressure completely. Crack lid for 5 minutes, and remove lid for an additional 5 minutes before removing jar from canner to prevent siphoning.
- Allow jars to cool on the counter overnight. Check seals, remove rings and clean jars before labelling for storage.
Notes
For quarts, to each jar add 6 tbsp soaked black beans, 1 cup chicken, 1/2 cup diced tomatoes, 2/3 cup diced onion, 1/2 cup corn kernels, 1/4 cup diced pepper, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chili powder. Process 90 minutes.
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