Jalapeño Lime Chicken Soup

Name: Jalapeño Lime Chicken Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 jalapeños, ribs and seeds removed, minced; half of a red onion, minced; 4 cups water; 1 teaspoon salt (more as needed); 1 pound boneless skinless chicken breasts or thighs; 2 14-ounce cans white beans, drained (canellini or great northern); 1 16-ounce jar salsa verde; juice of 2 limes; fresh cilantro, sour cream, and shredded cheese for serving

Prep 30 min Cook 1 hr Serves 6 Source

Ingredients

2 tablespoons olive oil
2 jalapeños, ribs and seeds removed, minced
half of a red onion, minced
4 cups water
1 teaspoon salt (more as needed)
1 pound boneless skinless chicken breasts or thighs
2 14-ounce cans white beans, drained (canellini or great northern)
1 16-ounce jar salsa verde
juice of 2 limes
fresh cilantro, sour cream, and shredded cheese for serving

Steps

1
In a soup pot over medium heat, saute the onion and jalapeno with the olive oil until soft and fragrant.
2
Add the water and salt. Bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.
3
Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
4
Shred the chicken and add it back to the pot.
5
Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, and shredded cheese.