Roasted Chile Chicken Taco Soup

Name: Roasted Chile Chicken Taco Soup
Ingredients: 1,200 g cooked chicken, shredded or diced; 800 g cooked white and/or pinto beans; 2,000 g peeled, chopped tomatoes; 1,660 g yellow onion, diced; 2,000 g corn; 1,340 g green bell pepper, diced; 2 Tbsp kosher or canning salt; 1 Tbsp ground cumin; 2 tsp each ground coriander and Mexican oregano; 1 tsp each ancho chile powder and coarse black pepper; ½ tsp cayenne, optional; Hot chicken broth, as needed

A brothy, chile-forward pantry soup built to be topped, thickened, or turned into a bowl your own way.

Quart jar of roasted chile chicken taco soup

RECORDED YIELDAbout 7 quarts

PREP30 min

BASE COOK30 min

CANNERPressure

THE STORY

A pantry base with room for the best part.

The jar holds the dependable center of taco night: tender chicken, white and pinto beans, tomato, corn, onion, green pepper, and a roasted-chile spice blend. It stays brothy on purpose.

That restraint leaves room after opening for masa, cheese, sour cream, avocado, lime, cilantro, hot sauce, or crushed tortilla chips. The batch handles the long work without deciding how every bowl has to end.

Example batch

1,200 g cooked chicken, shredded or diced
800 g cooked white and/or pinto beans
2,000 g peeled, chopped tomatoes
1,660 g yellow onion, diced
2,000 g corn
1,340 g green bell pepper, diced
2 Tbsp kosher or canning salt
1 Tbsp ground cumin
2 tsp each ground coriander and Mexican oregano
1 tsp each ancho chile powder and coarse black pepper
½ tsp cayenne, optional
Hot chicken broth, as needed

Important canning note
This page records our personal batch; it is not a lab-tested canning recipe. Mixed soups containing meat and beans require a current tested pressure-canning procedure. Ingredient proportions, bean preparation, jar fill, altitude, and canner type matter. Use USDA or extension guidance as the controlling process; never water-bath can or thicken before processing.

More soups

Recorded method

Prepare beans and chicken.Soak dried beans overnight, then cook until tender and drain. Cook chicken in broth, shred, and reserve the broth.
Build the soup.Sauté onion and green pepper in a little broth or oil for 4–5 minutes; add garlic if using. Stir in tomatoes and seasonings and simmer 5 minutes.
Add the rest.Add beans, corn, broth, and chicken. Bring to a full boil for 5 minutes.
Hot pack carefully.Fill hot jars no more than halfway with solids, then add hot broth to 1-inch headspace. Remove bubbles, wipe rims, and apply lids.
Pressure can only under current tested guidance.The card records 60 minutes for pints and 75 minutes for quarts, starting when required pressure is reached. Verify an approved recipe and altitude adjustment first.
Finish after opening.Heat thoroughly and add toppings. For a thicker soup, stir in a slurry of 1 Tbsp masa harina and 2 Tbsp water; cook 2–3 minutes.

The formula begins with cooked chicken plus cooked beans as 100%: chicken 60%, beans 40%, tomatoes 100%, onion 83%, corn 100%, and green pepper 67%.

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A pantry base with room for the best part.

Recorded method

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