This easy canning recipe for white chicken chili is a delicious way to turn this tasty twist on traditional beef chili into a jar of home-canned soup on your pantry shelf for a wonderful meal anytime, especially on those busy weeknights.
This easy white chicken chili recipe makes a hearty soup that is wonderful on a chilly day or any day. I enjoy taking my jars of ready to eat meals to work for lunch. Canning soup is one of the best things about learning how to can! I include my favorite soups that I can below.
Canning homemade soups saves money, but it is also healthier than buying canned soups from the grocery store, because you know what is going into your soup. No preservatives are added, you can add how much salt or no salt, plus you can season the soup to your preference. This white chicken chili soup is a good example. It uses natural ingredients, plus you can control the spice level.
Ingredients for White Chicken Chili Canning Recipe
- 1 cup dry great northern beans (need about 3 cups after soaking) – Optional: navy beans or cannellini beans
- 3 cooked boneless skinless chicken breasts, shredded
- 4 cups chicken broth (I used myhomemade canned bone broth)
- 1 cup chopped onion
- 2 cans green chilis
- 1 Tbsp ground cumin
- Optional: Add hot or bell peppers of your choice, chili powder
This recipe makes 5 pints. I use the NESCO Electric Pressure canner and it holds 5 pints at a time. The recipe can easily be doubled for more pints or for quarts.
Detailed Steps for White Chicken Chili Canning Recipe
The first step is to rinse the dry white beans. Soak the dry beans over night. The next day, drain beans, rinse, and add the beans to a large stock pot or large saucepan, add fresh water and heat on medium heat to boiling. Reduce the heat and simmer for 30 minutes.
Prepare your chicken. I cooked my chicken breasts in the instant pot and then shredded it. Another easy option is to use rotisserie chicken.
After the 30 minutes of simmering the beans, remove the water and then add the remaining ingredients to the pot of beans.
Heat the ingredients on medium-high heat and then reduce the heat and low simmer for about 15 minutes.
Then ladle the hot chili into canning jars using a canning funnel. Leave 1-inch headspace.
Wipe the rims, remove the air bubbles and add the lids.
Canning meat and/or beans requires canning in a pressure canner because meat and beans are low acid foods. See myarticle on beginners guide to canningfor a complete guide on canning.
Place the filled jars into the pressure canner and process according to your canner’s instructions. The canning times for pint jars is 75 minutes (pint jars) and for quart jars is 90 minutes.
I use theNESCO Electric Pressure Cannerfor pressure canning. I have includedstep by step instructionson how to use the NESCO Electric Canner on my website. One good tip is to always add about 2 tablespoons of white vinegar to the canner and that makes the jars come out clear without a white coating on the outside.
When the canning process is complete and the canner has had time to depressurize, open the canner lid, remove the hot jars with a jar lifter and place the jars on a dish towel on the counter and do not disturb for 24 hours.
Enjoy the Delicious Results!
This homemade canned white bean chicken chili recipe has such great flavor!
This is a easy recipe for a homemade soup and great for a low calorie diet. It can be served with a dollop of sour cream, salsa verde, tortilla chips or other favorite toppings or is great by itself! Other great options ae to add cream cheese or heavy cream for a creamy white chicken chili recipe or of course Monterey jack cheese!
Homemade soups are one of my favorite things to eat and home-canned soups are one of my favorite things to can. They make a quick dinner for those busy days. Some of my soup canning recipes include:
- Beef Stew
- Mexican Chicken Soup
- Black Bean Soup
- Ham and Bean Soup
- French Onion Soup
- Chicken Soup
- Corned Beef, Cabbage and Potatoes(although not an actual soup, can be eaten like one!)
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website atwww.HawkPointHomestead.com. For updates, please follow my Facebook page atHawk Point Hobby Homestead.
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White Chicken Chili Canning Recipe
Yield: 5 pints
Prep Time: 25 minutes
Cook Time: 40 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours 20 minutes
This easy canning recipe for white chicken chili is a delicious way to turn this tasty twist on traditional beef chili into a jar of home-canned soup on your pantry shelf for a wonderful meal anytime, especially on those busy weeknights.
Ingredients
- 1 cup dry great northern beans (need about 3 cups after soaking) - Optional: navy beans or cannellini beans
- 3 cooked boneless skinless chicken breasts, shredded
- 4 cups chicken broth (I used myhomemade canned bone broth)
- 1 cup chopped onion
- 2 cans green chilis
- 1 Tbsp ground cumin
- Optional: Add hot or bell peppers of your choice, chili powder
Instructions
- Rinse the white beans and then soak overnight.
- Drain the beans and add fresh water. Add to a large pot and heat on medium-high heat to boiling, reduce heat and simmer for 30 minutes
- Chop the onions.
- After 30 minutes of simmering the beans, remove the water and then add the remaining ingredients to the pot of beans, heat to boiling and then simmer for 15 minutes.
- Fill each jar with the hot soup. Fill the jars to 1-inch headspace.
- Wipe the rims of the jars and add the canning lids.
- Process in a pressure canner according to manufacturer's instructions for 75 minutes for pints. (90 minutes for quarts).
- When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb them for 24 hours.
