Jalapeño Lime Chicken Soup
Ingredients
- 2 tablespoons 2 tablespoons olive oil
- 2 jalapeños , ribs and seeds removed, minced
- half of a red onion , minced
- 4 cups 4 cups water
- 1 teaspoon 1 teaspoon salt (more as needed)
- 1 boneless skinless chicken breasts or thighs pound
- 2 white beans, 14-ounce cans drained (canellini or great northern)
- 1 salsa verde 16-ounce jar
- 2 limes juice of
- cilantrosour creamshredded cheese fresh , , and for serving
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Instructions
- In a soup pot over medium heat, saute the onion and jalapeno with the olive oil until soft and fragrant.
- 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.
- Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
- Shred the chicken and add it back to the pot.
- 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.
Source
Original recipe: View Original