Bestern Southwestern Chicken Soup

I’m in the process of a looooooonnnnggg move.  Okay, it’s not quite cross country but still a 7 hour drive.

So I am trying to use up the contents of my freezer and my garden in order to allow it to travel better. Also, if you think about it, I’m moving my canning jars anyway, so I might as well move them full of good food!

This is a meal in a jar – Bestern Southwestern Soup! In the spirit of moving my food in jars, I was able to use corn and chicken from the freezer, and tomatoes and peppers from my garden.


When making soups, I recommend layering the ingredients.  I don’t always precook the ingredients together because they will meld in the pressure cooker and while they are on the shelf awaiting your consumption.  The reason for layering the ingredients is so that you get a somewhat equal amount of each item in your soup.  Otherwise you run the risk of having a jar of really chunky meaty soup and a jar of mostly broth.

Bestern Southwestern Chicken Soup


  • 3 cups of shredded cooked chicken
  • 6 cups of chicken broth
  • 3 cans of diced tomatoes (not drained)
  • 3 cups of black beans, rinsed and sorted
  • 2 cans of organic whole kernel corn or 2 cups of fresh or frozen corn kernels
  • 1 onion, finely diced
  • 4 cloves of garlic, minced
  • 1 bell pepper, diced
  • 3 tbsp chili powder
  • 1 tbsp cilantro
  • 1 tbsp cumin
  • Salt and pepper


  1. In a large stock pot, stir together tomatoes, broth, chili powder, cilantro, cumin, salt and pepper. 
  2. Bring this mixture to a boil.
  3. Meanwhile layer the other ingredients evenly in your sanitized jars. Top your layered ingredients with your hot broth mixture, leaving one inch of headspace.  If you run out of broth, it’s fine to top up your jars with a bit of water, as the flavors will have plenty of time to blend.

(Time-saving note: your dried beans will cook in the pressure canner – no need to cook them ahead of time!)

4. Lid your jars and process in a pressure canner for 90 minutes at 10-12 pounds of pressure.   Be sure to adjust for altitude.


Serve your delicious soup topped with a dollop of plain yogurt or sour cream and some crumbled tortilla chips!

Daisy Luther

Please feel free to share any information from this site in part or in full, leaving all links intact, giving credit to the author and including a link to this website and the following bio. Daisy Luther lives on a small organic homestead in Northern California.  She is the author of The Organic Canner,  The Pantry Primer: A Prepper's Guide to Whole Food on a Half-Price Budget, and The Prepper's Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health and preparedness, and offers a path of rational anarchy against a system that will leave us broke, unhealthy, and enslaved if we comply.  Daisy's articles are widely republished throughout alternative media. You can follow her on Facebook, Pinterest,  and Twitter,.

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