There’s nothing better than pulling a jar of homemade chicken tortilla soup base off the pantry shelf on a busy weeknight. The tender chicken, hearty beans, and delicious flavors make it one of my favorite soups to keep on hand, and pressure canning lets you store it safely for long-term storage. Instead of starting from scratch after a long day, you’ll have a jar of rich, homemade soup base ready to heat and serve with your favorite toppings.
Why Can Chicken Tortilla Soup Base?
This recipe is one of my favorite ways to keep quick, healthy meals ready for my family. Canning soup base saves freezer space, makes meal prep easy, and gives you shelf-stable jars of hearty soup you can rely on. Using simple ingredients like chicken broth, black beans, and pinto beans, you can build a soup base that’s versatile enough to dress up with fresh cilantro, crispy tortilla strips, sour cream, or even a squeeze of lime. It’s also a great way to stretch leftovers; rotisserie chicken or leftover chicken breasts can easily be shredded into bite-sized pieces and canned with the rest of the base.
Why You Can Trust This Recipe
As a busy mom homesteading on 1 acre, I rely on simple ingredients and real food to feed my family well. Canning chicken tortilla soup base is one of my favorite homemade stock recipes because it uses what I grow, raise, or buy from our local grocery store and farmers’ market. I’ve tested this easy method in my own kitchen many times, and it’s become a go-to for meal prep and comfort food during the middle of winter. Sharing recipes like this is part of my passion at Hollis Homestead, helping you gain confidence with homemade soups and preserved foods.
Ingredients:
Here’s what goes into this easy chicken tortilla soup recipe:
- Chicken – chicken breasts, chicken thighs, or shredded rotisserie chicken all work, cooked and shredded.
- Broth – chicken broth, chicken stock, or even your own stock from a whole bird.
- Beans –Par cooked black beans, pinto beans, or kidney beans add protein and texture.
- Vegetables – diced tomatoes, diced green chilies, garlic.
- Seasonings – chili powder, ground cumin, salt, black pepper, onion powder
Ingredient amounts and step-by-step directions are listed in the printable recipe card below.
Equipment
Pressure canner I especially like my Presto Electric Pressure Canner
Large stock pot for simmering.
Hot jars, lids, and rings. (ForJars is my fav brand, use code HOLLIS for 10% off)
Slotted spoon for filling jars.
Optional: crockpot, Instant Pot for cooking whole chicken for shredding.
Keep Track Of Your Recipes
Stay organized through every season with my Canning and Preserving Journal, the perfect way to track your recipes, batches, and pantry inventory so you can confidently preserve your harvest all year long.
Step-by-Step Instructions
1. Prepare the Soup Base. This soup base starts with pre-cooked, shredded chicken and par-cooked black beans. (see instructions for par-cooking black beans below.)
In a large pot, add the cooked shredded chicken, stir in tomatoes, seasonings, and chicken broth. Simmer at medium heat for 10–15 minutes to blend flavors. I don't add the beans to the pot so I can portion them out evenly in each jar.
2. Fill Jars & Pressure Can
Ladle the hot soup base along with ⅔ cup of beans into hot jars, leaving a generous 1-inch headspace. Use a slotted spoon to make sure solids and liquid are balanced in each jar. Debubble with a plastic tool and wipe rims with a vinegar rag.
3. Pressure Can
Place a prepared flat and ring on fingertip tight and pressure can pints for 75 minutes and quarts for 90 minutes.
Weighted gauge: 10 lbs (under 1,000 ft)
Dial gauge: 11 lbs (under 1,000 ft). Adjust for your altitude
4. Cool & Store
After processing, remove jars to a towel-lined countertop and let them cool at room temperature for 18-24 hours. The next day, remove the ring and check each seal. Wash each jar with warm soapy water, label and store in a cool pantry for long shelf life.
Par Cook Black Beans
- Rinse and sort 1 lb dry beans.
- Soak overnight in plenty of water OR quick soak (boil 2 minutes, cover, let sit 1 hour). Drain.
- Cover soaked beans with fresh water, simmer 30 minutes. Drain.
- Use in recipe (about ⅔ cups beans per pint jar).
Serving Ideas
When you’re ready to enjoy your homemade chicken tortilla soup warm on the stovetop over medium heat, then add your favorite toppings:
- Sliced Avocado
- Sour cream
- Salsa
- Shredded cheese
- Fresh cilantro
- Crispy tortilla strips or tortilla chips
- Squeeze of lime juice
This base also makes a great addition to taco soup or other Mexican soup variations.
Storage & Freezer Tips
- Store any leftover soup base in airtight containers in the fridge.
- For freezer stash meals, ladle cooled soup into Souper Cube Trays or wide-mouth jars (leaving headspace).
- Always let soup cool to room temperature before freezing.
Resources:
USDA — Complete Guide to Home Canning (2015 revision).
National Center for Home Food Preservation (NCHFP) — research-backed how-tos, recipes, altitude/processing guidance.
Ball® Blue Book Guide to Preserving — beginner-friendly recipes & step-by-step instructions.
Find your State Cooperative Extension Office — local guidance, workshops, and region-specific advice (great for altitude questions).
Hollis Homestead — Canning & Preserving Journal — your 16-page Canning & Preserving Journal and shop page.
How To Pressure Can Chicken Tortilla Soup Base
Ingredients
- 2 lbs cooked chicken shredded or diced
- 1 pound dry black beans or pinto beans soaked & par-cooked
- 2 quarts 8 cups chicken broth (low sodium, homemade or store-bought)
- 3 cups tomatoes diced (peeled or unpeeled)
- 1 4 oz can diced green chilies (or equivalent fresh/roasted)
- 2 3 cloves garlic minced
- 1 Tbs. ground cumin
- 1 Tbs. chili powder
- 1 tsp. black pepper
- 2 teaspoon canning salt or to taste
- 2 Tbsp. onion powder
Instructions
Preparing the Beans:
- Rinse and sort 1 lb dry beans.
- Soak overnight in plenty of water OR quick soak (boil 2 minutes, cover, let sit 1 hour). Drain.
- Cover soaked beans with fresh water, simmer 30 minutes. Drain.
- Use in recipe (about ⅔ cups beans per pint jar).
Directions:
- Cook and shred chicken.
- Prepare beans as above.
- In a large stockpot, combine chicken, broth, tomatoes, chilies, garlic, and seasonings.
- Simmer 10–15 minutes to blend flavors.
- Ladle hot soup into hot jars about halfway full,, add ⅔ cup of beans and add broth to a generous 1-inch headspace.
- Remove air bubbles, wipe rims, apply lids and bands.
Pressure Canning:
- Pints: 75 minutes Quarts: 90 minutes
- Pressure: Weighted gauge: 10 lbs (under 1,000 ft)
- Dial gauge: 11 lbs (under 1,000 ft) Adjust for your altitude
Serving Suggestions- When ready to serve, heat and add:
- Fresh cilantro
- Lime juice (add fresh at serving)
- Shredded cheese
- Sour cream
- Avocado slices
- Tortilla strips
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