Turkey Tortilla Soup with Canning Instructions

I always like to take advantage of sales on turkeys during the holidays. Although we had some craziness with our Thanksgiving turkey due to UPS not delivering the turkey in a timely manner, I did end up making extra turkey later on which meant that I had some leftover turkey to use. Chicken tortilla soup is a hit around here, so I decided to substitute turkey into the recipe and make sure it was safe for canning. While we like the soup, we didn’t want to eat it all at once.

This recipe can easily be made in the crockpot, so you don’t need to stand over the stove babysitting it while it cooks. If you’re going to can it, it must be done in a pressure canner.

Turkey Tortilla Soup Recipe with Canning Instructions

Ingredients:

• 1 lb. soaked navy beans (weight is presoaked weight)
• 1-2 lbs. cooked, chopped chicken
• 4-5 cups diced tomatoes
• 2 cups corn (optional)
• 1 tsp. ground pepper
• salt to taste
• 2 tsp. cumin
• 2-4 small jalapeno peppers, diced
• 1 small onion, diced
• 1 green pepper, diced
• 1 clove of garlic, diced
• water or chicken/turkey stock

Directions:

1. Place the navy beans in the crockpot (or stock pot) and cover with water or stock for a more robust flavor. You’ll want to have 1 inch of liquid covering the beans.
2. Add the remaining ingredients to the pot and simmer for 1-2 hours. (If you’re going to eat the soup right away, you’ll want to simmer for 3-4 hours.)
3. Ladle hot soup into hot jars leaving a 1 inch headspace.
4. Remove air bubbles. Wipe rims and adjust lids until fit is fingertip tight.
5. Process filled jars in a pressure canner according to these times:
   For Pints – 1 hour and 15 minutes at 10 lbs if less than 1,000 ft OR 15 lbs if above 1,000 ft.
   For Quarts – 1 hours and 30 minutes at 10 lbs in less than 1,000 ft OR 15 lbs if above 1,000 ft.
6. Start the timing process once the weighted gauge begins to jiggle.
7. Once the timing process is complete, turn off the heat and let the canner completely depressurize. (Do not remove the weight until the canner is depressurized.)
8. After the canner is depressurized, remove the weight and wait 10 more minutes.
9. After 10 minutes, unfasten the lid and carefully remove it – lifting away from your face.
10. Remove the jars with a jar lifter and place on a towel leaving at least 1 inch between the jars.
11. Allow the jars to sit undisturbed to 12 to 24 hours and then check to verify they have properly sealed.

Serve with sour cream, guacamole, salsa, tortilla chips, or your favorite toppings.