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

Chicken Scampi

This is what's for dinner tonight!

Chicken Scampi

Combine the following:
2 lbs. chicken, cut into bite-sized pieces, lightly stir-fried in 1 tbsp. butter
5 tbsp. garlic, minced
1 1/2 c. Chablis wine [I used "Fre" non-alcoholic white wine]
2 c. chicken broth
Divide the ingredients into 4 pint jars.

To each jar, add:
pinch of salt
2 pinches Italian seasoning
a pinch of red pepper flakes
a pinch of black pepper
a pinch of dried parsley

Process in pressure canner---pints 75 minutes (quarts 90 minutes).

When ready to serve, boil angel hair pasta, drain, and add a tablespoon of butter, bell peppers, and a small red onion, chopped.

Heat the chicken mix and add 3/4 c. of heavy cream. Serve over the pasta and garnish with chopped olives and parsley.

Note: You can add the vegetables and can them, but they won't be crisp. Pasta may be omitted and the Chicken Scampi can be served over stir-fried vegetables.

Note: See July 10th post for the Chicken Scampi cooked up.