3-4 pints of home canned white beans
3 lb boneless, skinless chicken (raw breasts or thighs, your choice), chopped
1 quart corn or 4 cups frozen corn
1 large or 2 medium size onions, chopped
2 – 7oz cans chopped green chiles (optional-I had none)
7 heaping teaspoons of diced garlic
2 T. chili powder
3 t. cumin
1 quart chicken broth
In a stock pot, add beans,chicken meat, corn, onions, garlic,chili powder and cumin. Stir and add chicken broth. Now add boiling water until it covers the soup.
Bring to a boil and simmer for 20 minutes.
Prepare quart jars by washing and pouring boiling water in them so they are hot.
Fill hot jars with the hot soup, 1 inch head space. Wipe the top of the jar rim clean and put a (new) lid on. Apply a ring and tighten finger tight.
Put jars in canner and follow instructions for your canner.
This soup needs to be canned at 15 pounds pressure for 90 minutes for quart jars, 75 minutes for pint jars.
To use this chili…
Open jar and pour into soup pot. Heat to boiling. Remove from heat and add:
½ cup sour cream
Taste, add salt if needed. Serve and enjoy..
This was contributed by a member of a Facebook Canning site. I have modified it for my own use.
