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Aztec Chicken Soup

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Rev up this broth-based soup with a hit of hot sauce to taste. Ladle the hot soup into large shallow bowls over a bed of crushed tortilla chips. Top with shredded cheese and chopped fresh cilantro. Serve with a squeeze of lime for added zing."

List of Ingredients

• 1 large poblano pepper
• 1 to 2 jalapeño peppers
• 6 fresh tomatillos, husks removed
• 1½ cups chopped white onion (1 large onion)
• 1 tsp ground cumin
• 2 Tbsp olive oil
• 4 ears fresh corn
• 3 cloves garlic, minced
• 4 cups chicken stock or broth
• â…” cup fresh lime juice (about 7 limes)
• 1½ tsp salt
• 1 tsp ground black pepper
• 1½ skinned and boned chicken thighs or breasts, cut into 1-inch chunks (1½ pounds)


Recipe

Preheat oven to 425° F. Arrange first 3 ingredients on a large rimmed baking sheet lined with aluminum foil. Bake at 425° F for 25 minutes or until vegetables are soft and skins are beginning to blister, turning peppers every 5 minutes. Remove vegetables from oven; transfer peppers to a small bowl. Cover bowl with plastic wrap, and let stand 20 minutes. Let tomatillos stand on baking sheet until cool enough to handle. Coarsely chop tomatillos, and place in a medium bowl.

After peppers have stood for 20 minutes, peel, seed, and chop; add to tomatillos.

Sauté onion and cumin in hot olive oil in a 6-quart stainless steel or enameled Dutch oven over medium-high heat 12 minutes or until onion is softened.

Cut tips of corn kernels into a large bowl; scrape milk and remaining pulp from cobs. Add corn and garlic to onion in Dutch oven; cook, stirring constantly, 5 minutes. Stir in chopped peppers, chopped tomatillos, chicken stock, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring often. Stir in chicken. Bring to a boil over high heat; boil 5 minutes. Remove from heat.

Ladle hot soup into a hot jar, leaving 1 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180° F). Repeat until all jars are filled.

Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted gauge canner or 11 pounds (psi) for a dial-gauge canner.

Process 1-pint jars for 1 hour and 15 minutes or 1-quart jars for 1 hour and 30 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.


Makes about 6 (1-pint) or 3 (1-quart) jars.