Jalapeño Lime Chicken Soup (Print Version)
Ingredients:
01 -
2 tablespoons olive oil.
02 -
2 jalapeños, ribs and seeds removed, minced.
03 -
½ red onion, minced.
04 -
4 cups water.
05 -
1 teaspoon salt (more as needed).
06 -
1 pound boneless skinless chicken breasts or thighs.
07 -
2 (14-ounce) cans white beans, drained (canellini or great northern).
08 -
1 (16-ounce) jar salsa verde.
09 -
Juice of 2 limes.
10 -
Fresh cilantro, sour cream, and shredded cheese for serving.
Instructions:
01 -
In a large soup pot over medium heat, sauté the minced onion and jalapeños in olive oil until they become soft and fragrant, about 5 minutes.
02 -
Add the water and salt, and bring the mixture to a boil. Carefully add the raw chicken breasts, cover the pot, and cook for 5-10 minutes. Remove from heat and leave the lid on, allowing the chicken to continue cooking for another 20 minutes in the residual heat.
03 -
Remove the chicken from the pot and set it aside to cool.
04 -
Add the drained white beans and jar of salsa verde to the pot. Simmer over medium heat for 30 minutes, stirring occasionally.
05 -
Shred the cooled chicken using two forks, then add it back to the pot, stirring to combine with the soup.
06 -
Just before serving, squeeze the juice of one lime into the pot, stirring to incorporate the fresh flavor.
07 -
Serve the soup with fresh cilantro, sour cream, shredded cheese, and lime wedges on the side. Add more salt to taste if needed.
Notes:
01 -
This Jalapeño Lime Chicken Soup is a flavorful and zesty dish, perfect for chilly evenings or as a light, refreshing meal.
02 -
For more heat, keep some of the seeds from the jalapeños or add an extra jalapeño.