Pressure Canning South of the Border Chicken Soup

South of the Border Chicken Soup Recipe

South of the Border Chicken Soup

This delicious South of the Border Chicken Soup recipe is from the Amish Canning Cookbook. I LOVE having this in my pantry for a delicious, go-to lunch. My favorite way to enjoy it is with a dollop of sour cream on top, some chopped cilantro, and some fried tortilla strips – either homemade (see my video for making homemade tortilla chips here or store-bought (I typically find them in the same section as croutons at Walmart.

If you don’t want to can this soup, just make a big pot and your whole family can enjoy it for a couple of meals, or half the recipe and have it for just one meal!


3 cooked chicken breasts (diced or shredded)
6 cups diced tomatoes
2 cans kidney beans (I use 2 pints of my home canned kidney beans)
3 cups corn (fresh, canned & drained, or frozen)
2 cups chopped celery
1 1/2 cups chopped carrots
4 – 6 diced jalapeños (I am using about 1/2 cup diced pickled jalapeños)
1 Tbsp salt
1 Tbsp minced garlic
1 tsp cumin
12 cups chicken broth


Process pints 75 minutes and quarts for 90 minutes. Please visit the National Center for Home Food Preservation ( to determine your correct canning pressure. I live at sea level so my canning pressure is 11psi.

To make fried tortilla strips, follow the same steps that I do here ( for tortilla chips, only cut them in strips – or you can just make the chips and then crumble them. That’s almost the same thing!

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South of the Border Chicken Soup

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