Mexican Chicken Soup

3 large chicken breasts, cooked, de-boned, and shredded

1-1/2 cups sliced carrots

2 cups sliced celery

2 cans Ro-Tel (tomatoes with peppers)

2 cans kidney beans

4 cups peeled, chopped tomatoes

6 cups water

3 cups whole kernel corn

1 tsp. cumin

1 Tbsp. canning salt

3 cloves minced garlic

3 bouillon cubes

Cook, de-bone and shred chicken. Mix all ingredients in a large stainless steel saucepan and bring to a boil, simmer for 5-10 minutes.

Ladle soup into hot, sterilized quart canning jars. Tighten hot lids on to fingertip tightness. Pressure can at 10 lbs. pressure for 90 minutes.

Makes 7 quarts.