Go Back

Canning Creamy Chicken Tortilla Soup

Jessica : The Homemade Mess
Print Recipe

Ingredients
  

  • 2 cups cooked shredded chicken or canned chicken
  • 1 can diced tomatoes or Rotel 14.5 oz
  • 1 can black beans drained
  • 1 can corn drained
  • 4 cups chicken broth
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 Tbsp homemade taco seasoning
  • 4 oz cream cheese
  • 1/2 cup heavy cream
  • 1 c up shredded cheddar cheese

Instructions
 

  • In a large stock pot, sauté diced onion and garlic until softened.
  • Add chicken broth, tomatoes, corn, beans, and chicken.
  • Stir in your homemade taco seasoning and mix well.
  • Bring the soup to a gentle simmer and allow it to cook for about 20 minutes so all the flavors can combine.
  • Reduce heat and stir in cream cheese until completely melted.
  • Add heavy cream and shredded cheddar cheese.
  • Continue stirring until the soup becomes creamy and smooth.
  • Serve warm with tortilla strips and your favorite toppings.

Notes

BULK Canning Ingredients (about 10 quarts)5 cups chicken2-4 cans diced tomatoes or Rotel2 cans black beans2 cans corn10 cups chicken broth2 diced onions6 garlic cloves1/2 cup homemade taco seasoning8 oz cream cheese1 cup heavy cream (more if desired)2 cups shredded cheddarDirectionsCombine broth, tomatoes, beans, corn, chicken, and taco seasoning. Simmer 20–30 minutes. Stir in cream cheese until melted, then add heavy cream and cheddar.Fill jars to 1 inch headspace. (I love using the ForJars funnel set for this.)Makes about 10 quarts depending on thickness.ProcessingPints: 75 minutesQuarts: 90 minutesWater bath: 3 hoursNote: This recipe uses rebel canning methods I personally use in my own kitchen. Please research and choose methods you feel comfortable using.
**Dairy does thicken in the canner, so make sure you thin out out really good with their milk or I prefer broth. It should be SUPER thin.