Name: Jalapeño Lime Chicken Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Mexican-inspired
Ingredients: 2 tablespoons olive oil.; 2 jalapeños, ribs and seeds removed, minced.; ½ 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.

Jalapeño Lime Chicken Soup is a light yet flavorful dish that’s perfect for weeknight dinners or casual gatherings. Made with tender shredded chicken, white beans, and a zesty kick from fresh jalapeños and lime juice, this soup is both comforting and refreshing. Salsa verde adds a tangy depth to the broth, while toppings like fresh cilantro, sour cream, and shredded cheese give it an extra burst of flavor. Serve it with lime wedges for a fresh squeeze of citrus and enjoy a bowl of this delicious, Mexican-inspired soup!

Jalapeño Lime Chicken Soup is a zesty, refreshing, and hearty dish that’s perfect for those who love a bit of spice in their meals. This soup is loaded with tender shredded chicken, flavorful white beans, and the bright flavors of fresh jalapeños and lime juice. Whether you’re making this for a weeknight dinner or serving it at a casual gathering, this soup is sure to please everyone’s taste buds.

Let’s explore the ingredients that make Jalapeño Lime Chicken Soup so vibrant and satisfying.

INGREDIENTS

Olive Oil: Used to sauté the onion and jalapeños, adding a rich, slightly fruity flavor that complements the other ingredients.
Jalapeños: Freshly minced jalapeños add a spicy kick to the soup. Adjust the heat by removing or keeping the seeds, depending on your preference.
Red Onion: Minced red onion adds a mild sweetness and a pop of color to the soup, balancing out the heat from the jalapeños.

Boneless Skinless Chicken: Chicken breasts or thighs are used for tender, flavorful shredded meat that’s simmered in the soup broth.
White Beans: Canned white beans, such as cannellini or great northern beans, add creaminess and heartiness to the soup.
Salsa Verde: A jar of salsa verde brings a tangy, slightly spicy flavor to the broth, enhancing the overall depth of the soup.

Lime Juice: Fresh lime juice brightens the soup with a burst of citrusy freshness, complementing the spice from the jalapeños and the richness of the chicken.
Fresh Cilantro, Sour Cream, and Shredded Cheese: These toppings add a cool, creamy, and herbaceous finish to each bowl of soup, making it even more delicious.

INSTRUCTIONS

Step 1:: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the minced red onion and jalapeños, and sauté for about 5 minutes until they become soft and fragrant. This will form the flavorful base of the soup.
Step 2:: Add 4 cups of water and 1 teaspoon of salt to the pot. Bring the mixture to a boil, then carefully add the raw boneless, skinless chicken breasts or thighs. Cover the pot and cook for 5-10 minutes. Remove from heat, but leave the lid on so the chicken can continue to cook for an additional 20 minutes in the residual heat.
Step 3:: Once the chicken has cooked through, remove it from the pot and set it aside to cool. Add the drained white beans and the jar of salsa verde to the pot. Stir well and simmer over medium heat for about 30 minutes, allowing the flavors to meld together.
Step 4:: While the soup is simmering, shred the cooled chicken using two forks. Once the soup has simmered, add the shredded chicken back to the pot, stirring to combine the meat with the broth and beans.
Step 5:: Just before serving, squeeze the juice of one lime into the soup to brighten up the flavors. Taste the soup and adjust the seasoning by adding more salt if necessary.
Step 6:: Serve the soup hot, garnished with fresh cilantro, a dollop of sour cream, shredded cheese, and lime wedges on the side. Enjoy the fresh, zesty flavors of this comforting Jalapeño Lime Chicken Soup!

Serving and Storage Tips

Serving: Jalapeño Lime Chicken Soup is best served hot, with fresh cilantro, a squeeze of lime, and optional toppings like sour cream and shredded cheese. These toppings add a creamy and tangy contrast to the spicy and zesty flavors in the soup. Pair it with warm tortillas or crusty bread to round out the meal.

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat or microwave in short intervals, stirring between each to ensure even heating.
Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and reheat on the stovetop until warmed through.

Helpful Notes

Adjusting the Spice: You can control the heat level of this soup by adding more or fewer jalapeños. For extra spice, leave some of the jalapeño seeds in or add a dash of hot sauce before serving.
Protein Options: While chicken is the base of this recipe, you can also substitute with shredded turkey, pork, or even shrimp for a different twist on the soup.

Make-Ahead Option: This soup is great for meal prep. You can make the soup ahead of time and store it in the fridge or freezer. The flavors tend to deepen and get even better after a day or two.

Tips from well-known chefs

Chef Sophia suggests adding roasted corn to the soup for a slightly sweet and smoky flavor that complements the spice of the jalapeños.
Chef Luis recommends serving the soup with tortilla strips for added crunch and texture. Simply fry or bake corn tortillas, cut into strips, and use them as a garnish.