 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
Yahoo Group Files Ingredients:
1 1/2 tablespoons extra virgin olive oil |
2 cups onions, chopped |
1 (8 ounce) can green chilies, chopped and drained |
2 1/2 ounces taco seasoning mix |
2 (28 ounce) cans crushed tomatoes, with juices |
16 cups turkey broth |
1 (20 ounce) package frozen corn kernels, thawed |
6 cups cooked turkey, chopped into 1/2 inch cubes |
Directions:
1. In a large stockpot, over medium high heat, sauté onion in oil until translucent, stirring frequently. Add chilies and taco seasoning mix.
2. Cook, stirring 2 to 3 minutes.
3. Add tomatoes and stir in broth. Bring to a boil. Add corn and diced turkey. Reduce heat to low and simmer for 10 minutes. Adjust seasoning as necessary. Ladle into prepared jars leaving a 1” headspace.
4. Process at 10 lb pressure. Pints for 75 minutes and quarts for 90 minutes. Adjust pressure according to altitude and / or style of canner.
5. On Reheat: Garnish each with broken tortilla chips, 1 Tbsp sour cream and cilantro leaves.
6. Makes about 8 to 9 quarts.
|
|