Lots of taco soup recipes:

https://www.gardenweb.com/discussions/query/taco-soup

Dave

Thank you Dave. I haven’t canned any soups before, so I am a little cautious. I know to follow the 1/2 solids 1/2 liquid rule, and look for the ingredient with the longest listed canning time and use that.

the recipe I have that I like so much is probably ok to can, except that it calls for a can of store bought canned hominy. I thought this would get mushy if it was canned again, but of course I could leave it out and add it once the soup jar is opened.

Thank you for the link!

That sounds like an interesting recipe. I love anything with hominy in it! Care to share the recipe? I agree that the hominy should best be an after-opening additive.

Dave

I don’t think I had ever tasted hominy until I had this soup. I really like it too!! I am happy to share the recipe. It’s from a dear friend who is a great cook. She always makes it in the crock pot, but it can just as easily be made on the stovetop. I like how simple it is, and yet has such great flavor.

Chicken Tortilla Soup

1 whole chicken

9 cups chicken broth

3 cups frozen corn

2 cans petite tomatoes*

2 cans hominy, drained

1 1/2 cups diced onion

8 garlic cloves, minced

5 tsp chili powder, or less if you don’t like heat

1 1/2 tsp paprika

1 Tbs cumin

1 tsp coriander, ground

2 Tbs lime juice

1/2 cup chopped cilantro

Garnishes:

More finally chopped cilantro, green onion, avocado, sour cream, shredded Monterey Jack cheese, corn tortillas cut into strips

*I use 1 Qt of home canned crushed tomatoes with the juice.

Cook the chicken by preferred method. I use a crock pot.

Separate meat from the bones and chop or shred into bite sized pieces.

Save the broth from cooking chicken and measure out 9 cups.

Saute onion and garlic in oil or butter until soft. Stir in spices and chicken.

Transfer to crock pot and stir in broth, corn, tomatoes, and hominy.

Adjust spices according to taste, adding S&P if needed.

Cook on high for about 1 hour, stirring occasionally. Once thoroughly heated, it can be turned to low until ready to serve.

15 minutes before serving, stir in the chopped cilantro.

Chop and prepare the garnishes.

Ladle soup into bowls, and add your favorite garnishes.

Variations for this recipe are numerous. Sautéed bell or hot peppers, canned black beans, green chilies, etc. can all be added to customize it to your taste.

If you like a thicker soup, mix 1/2 cup corn masa with one cup water, stir into soup and simmer.

Dave, what are your thoughts on canning this recipe, with modifications? I don’t know how much garlic can be safely added to a soup and couldn’t find recommendations on that.

No real safety issues I can see as long as you follow the 1/2 and 1/2 rule. But a couple of potential quality issues. First the hominy really wouldn't hold up to pressure canning. I fear you'd end up with some "corn starch" gritty soup. Second, all the herbs - as you know from past discussions here many herbs don't hold up to pressure canning well - especially fresh ones. They tend to either go overly strong, get bitter or lose flavor completely. Personally I have never had any problems with paprika but chili powder I cut way back on and add more at serving. Cilantro tends to just wash out flavor-wise. Can't say about cumin but coriander can turn bitter.

Personally I'd stick with freezing.

Dave

Good advice Dave. If I did can it, I would be leaving out the cilantro, hominy, some of the spices, etc. as you stated. And at that rate, I could just as well can chicken in broth and use it as a base and add the other ingredients later. Chicken in its broth is pretty versatile. Anyhow, i May freeze some out of the next batch I make and see how we like that. Thanks again ! ;)