RECIPE SUBMITTED BY Kim Freshour Burgy
Kim’s low cal/fat South Western Soup
for this recipe, I got split chicken on sale (saved fat/skin for the dogs, they love me ;-)…cooked n diced it. This is a low cal, low fat soup! 🙂
Layer these ingredients in hot pint jars (double for quarts)
1/2 c. cooked diced chicken breasts
2 tbs corn
2 tbs kidney beans (I cooked dried beans earlier)
1 tbs diced celery
1 tbs diced onion
1tbs mild salsa
Now add boiling broth to 1″ head space;
BROTH: I mixed in 1 qt of tom/pepper/onion mix we canned last year.
You can use a jar of mild salsa (or hot if you like it hot)
Add in 5 quarts water & 1 jar salsa and bring to a boil.
If you see your running low on broth, just add a bit more water to the pot.
I made 18 pints; in pressure canner, 75 minutes for pints (90 min. if doing qts) 10lbs weighted and 11lbs for dial canner.
for 18 pints you’ll use roughly
9 c. chicken
2 1/4 c. corn
2 1/4 c. kidney beans
heaping c. diced celery
heaping c. diced onion
SALSA–1 jar for the broth, and a heaping cup for layering in jars
this is a hearty soup, we really like how it turned out. I think it would be really good served over rice.
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