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Chicken Mexican Soup ( for Canning )

Belinda M.
  • 270 minutes
  • Serves 1

INGREDIENTS

3

Chicken breasts, large boneless cooked

1 1/2 cups

Carrots

2 cups

Celery

3 cups

Corn

3

Garlic cloves

2 15 ounce cans

Kidney beans

1

Onion, large

2 14 1/2 ounce cans

Rotel tomatoes

4 cups

Tomatoes, fresh or canned

3

Chicken bouillon cubes

6 cups

Chicken broth

1 tbsp

Canning salt

1 tsp

Cumin, ground

6 cups

Water