Chicken Enchilada Soup

I made this soup a couple of days ago--it tastes good! It is really easy to throw together and can.



Chicken Enchilada Soup
makes 4 quarts

6 cups chicken broth
2 cups cooked chicken
1 cup chopped onion
2 cans tomato sauce
1 can Rotel
1 can stewed tomatoes
2 small cans green chili
2 tablespoons corn meal
3 tsp chili powder
2 tsp cumin
1 tsp seasoned salt (if the broth is not salty)
1 tsp garlic powder
Mix all, heat and pour into jars.

Processing: pressure canner, 90 minutes at 10 pounds pressure

You can play with this recipe quite a lot. Add veggies
and tweak the seasonings. I was tempted to add more corn meal
to thicken and next time may add two more tablespoons.
[My note: I used 3 tablespoons corn meal and would probably add more next time].

From: Creative Canning